Gigi'S Copper Penny Carrots - cooking recipe

Ingredients

2 lbs carrots, sliced and cooked
1 green pepper, chopped
1 (10 1/2 ounce) can tomato soup
1/2 cup oil
1 cup sugar
3/4 cup vinegar
1 teaspoon mustard
1 teaspoon Worcestershire sauce
salt and pepper

Preparation

Combine all ingredients in casserole dish.
Bake at 350 until bubbly.