Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked or 2 cans sliced carrots (16 oz. each), drained
1 small bell pepper, chopped
1 small onion, chopped
1 can tomato soup (10 1/2 oz.)
1 c. sugar
1 tsp. Worcestershire sauce
1 tsp. mustard
1/2 c. oil
salt to taste
pepper to taste
3/4 c. vinegar

Preparation

Layer carrots, bell pepper and onion in casserole dish.
Mix remaining ingredients and pour over vegetables.
Let set for 4 hours or overnight.