Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked until tender
1 large onion, sliced
1 can tomato soup
1/2 c. oil
1 tsp. Worcestershire sauce
2/3 c. cider vinegar
1 tsp. dry mustard

Preparation

Cook carrots in water until tender.
In a deep dish, layer carrots and onions.