Sweet And Sour Carrots - cooking recipe

Ingredients

2 lb. cooked carrots, drained (cut whole carrots into small 1 to 2-inch chunks)
1 can tomato soup
1/3 c. oil
3/4 c. vinegar
1 tsp. dry mustard
1 tsp. salt
1 tsp. pepper
1/2 c. sugar
1/2 onion, chopped
1/2 green bell pepper, chopped

Preparation

Mix all ingredients together.
Let stand in refrigerator overnight, stirring once in awhile to make sure all carrots are covered in sauce.