Copper Pennies
10 ingredients
8 steps
Ingredients
- 2 lb. carrots, peeled and sliced thin
- 1 small green pepper, chopped
- 1 medium onion, chopped
- 1 (16 oz.) can tomato soup
- 1 c. sugar
- 1 tsp. prepared mustard
- 1/2 c. cooking oil
- 3/4 c. vinegar
- 1 tsp. Worcestershire sauce
- salt and pepper to taste
Directions
-
1Cook carrots until tender.
-
2Drain and cool.
-
3Place layers of carrots, onion and pepper in 2-quart casserole dish.
-
4Combine all other ingredients; mix well.
-
5Pour over carrots.
-
6Cover with plastic wrap or aluminum foil and refrigerate overnight.
-
7Bake, uncovered, at 375° until bubbly.
-
8Can be served hot or cold.
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