Copper Pennies

Name: Copper Pennies
Ingredients: 1 can tomato soup; 1 tsp. mustard; 1/2 c. vegetable oil; 1 tsp. Worcestershire sauce; 1/2 c. sugar; 1 bell pepper, chopped; 1 onion, thinly sliced; 2 cans carrots, drained (may use frozen if desired)

8 ingredients

5 steps

Ingredients

1 can tomato soup
1 tsp. mustard
1/2 c. vegetable oil
1 tsp. Worcestershire sauce
1/2 c. sugar
1 bell pepper, chopped
1 onion, thinly sliced
2 cans carrots, drained (may use frozen if desired)

Directions

1

Mix soup, Worcestershire sauce, sugar, oil, mustard, onion and bell pepper.
2

Cook on low to dissolve sugar.
3

Continue cooking until onions and peppers are tender.
4

Pour while still hot over the drained carrots.
5

Store in covered dish in the refrigerator several hours or overnight prior to serving.