Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 green pepper, chopped
1 onion, chopped
1 can Campbell's tomato soup
1/2 c. salad oil
1 c. sugar
1 Tbsp. prepared mustard

Preparation

Slice and cook carrots until tender. When cool, alternate layers of carrots, onion and pepper. Blend remaining ingredients. Pour over vegetables. Refrigerate overnight.
Keeps well for days.