Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced thin
1 small green pepper, chopped
1 medium onion, chopped
1 (16 oz.) can tomato soup
1 c. sugar
1 tsp. prepared mustard
1/2 c. cooking oil
3/4 c. vinegar
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Cook carrots until tender.
Drain and cool.
Place layers of carrots, onion and pepper in 2-quart casserole dish.
Combine all other ingredients; mix well.
Pour over carrots.
Cover with plastic wrap or aluminum foil and refrigerate overnight.
Bake, uncovered, at 375\u00b0 until bubbly.
Can be served hot or cold.