Copper Pennies - cooking recipe

Ingredients

3 1/2 c. sliced carrots
2 bell peppers, sliced
1/2 c. skim milk
1/2 c. fat-free Italian dressing
2 onions, sliced
1/2 can tomato soup
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce

Preparation

Cook carrots in boiling water to cover in a medium saucepan until tender. Drain and cool. Add sliced onions and peppers. Combine soup and remaining ingredients.
Pour over carrot mixture. Cover and refrigerate at least 12 hours.
Exchanges:
1 bread/starch.
Serving Size:
3/4 cup.