Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots
1 can tomato soup
1/2 c. oil
1/2 c. vinegar
1/2 c. sugar
1/8 tsp. salt or season to taste
1 bell pepper, thinly sliced rings
1 onion, thinly sliced rings

Preparation

Scrape, slice and cook carrots
until just tender.
Drain well.
Place carrots in casserole (approximately 9 x 13-inch size).
Layer the onion and bell pepper rings on top.
(Set aside.)
In small pan, heat tomato soup, oil, salt, vinegar and sugar (do not boil).
Pour this mixture over the carrots and refrigerate.
Can be eaten without reheating.
Good for several days.