Copper Pennies - cooking recipe

Ingredients

4 to 8 carrots, sliced and cooked
1 can tomato soup
1 medium onion, sliced thin
1 small bell pepper, chopped or sliced
3/4 c. salad vinegar
1 c. sugar
1/2 c. oil (if desired)

Preparation

Drain carrots.
Mix other ingredients and pour over carrots. Put in oven about 30 minutes at 350\u00b0, until bubbly.
Serve hot or cold.