Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1/2 c. onions, chopped
1/2 c. green pepper, chopped
1 can tomato soup
1/2 stick margarine
1/2 c. sugar

Preparation

Cook sliced carrots 10 minutes and drain.
Grease 8 x 11-inch Pyrex casserole and layer half of the carrots.
Add chopped onions and chopped green pepper.
Add remaining carrots.
Combine soup, margarine and sugar and heat.
Pour soup mixture over carrots. Bake uncovered at 350\u00b0 for 25 minutes.
Makes 6 to 8 servings.