Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 small green pepper, chopped
1 medium onion, chopped
1 (10 3/4 oz.) can tomato soup
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Cook carrots for 7 minutes in small amount of water.
Cool and drain.
Place layer of carrots, green pepper and onion in 1 1/2-quart casserole.
Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper.
Beat until well blended. Pour over carrots.
Cover with plastic wrap.
Refrigerate for several hours.
Bake in 375\u00b0 oven until bubbly.
Serve hot or cold.