Copper Penny Carrots - cooking recipe

Ingredients

2 cans sliced carrots
1 small bell pepper
1 c. condensed tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
salt and pepper
1 onion, thinly sliced

Preparation

Drain carrots; arrange carrots, bell pepper and onions in layers in container. Make marinade of other ingredients and beat well.
Pour over and refrigerate.
Will keep for weeks.