Pat'S Copper Pennies - cooking recipe

Ingredients

2 large cans carrots
1 medium bell pepper, diced
2 medium onions, sliced fine in rings
1 can cream of tomato soup
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 c. sugar
1/2 c. salad oil
3/4 c. wine vinegar

Preparation

Layer cooked carrots in casserole dish with green pepper and onions.
Mix other ingredients and pour over carrots, pepper and onions.
Cover tightly and place in refrigerator for at least 12 hours before serving.
Spicy, tasty side dish for any meal!