Copper Coins - cooking recipe

Ingredients

2 lb. carrots
1 small onion, sliced
1 green pepper, sliced
1 can tomato soup
1/2 c. sugar
3/8 c. vinegar
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Cook carrots until tender.
Layer in casserole with onion and pepper.
Combine remaining ingredients and cover carrots.
Bake at 375\u00b0 for 30 minutes.