Copper Pennies - cooking recipe

Ingredients

2 cans carrots, drained
1 medium onion, sliced in rings
1 bell pepper, sliced in slivers
1 can tomato soup
1/2 c. vinegar
1/2 c. salad oil
3/4 c. sugar
1 Tbsp. mustard
1 tsp. Worcestershire sauce

Preparation

Layer carrots, onion and pepper in a glass casserole with lid. Combine soup, vinegar, oil, sugar, mustard and Worcestershire sauce.
Stir and bring to a boil.
Pour over carrots. Refrigerate overnight and heat the next day.