Copper Penny Carrots - cooking recipe

Ingredients

2 lbs. Carrots, sliced
1 sm. Green Pepper
1 sm. Onion, chopped
1/2 c. Celery, chopped
1 can Tomato Soup
1/4 c. Oil
1/4 c. Vinegar
3/4 c. Sugar
1 tsp. Mustard
1 tsp. Worcestershire Sauce
Salt & Pepper

Preparation

Grease a baking dish that has a lid.
Dust the bottom with flour.
Slice a layer of peeled potatoes, and a layer of onion slices.
Dust liberally with flour, add salt and pepper to taste. Add generous slices of butter or margarine.
Keep slicing and layering and adding the flour, seasoning and butter until you are about an inch from the top of the dish.
Pour in enough milk so that it just touches the flour, seasonings and butter on the top layer.