Copper Pennies

8 ingredients
6 steps

Ingredients

  • 3 1/2 c. sliced carrots
  • 2 bell peppers, sliced
  • 1/2 c. skim milk
  • 1/2 c. fat-free Italian dressing
  • 2 onions, sliced
  • 1/2 can tomato soup
  • 1 Tbsp. prepared mustard
  • 1 Tbsp. Worcestershire sauce

Directions

  1. 1
    Cook carrots in boiling water to cover in a medium saucepan until tender. Drain and cool. Add sliced onions and peppers. Combine soup and remaining ingredients.
  2. 2
    Pour over carrot mixture. Cover and refrigerate at least 12 hours.
  3. 3
    Exchanges:
  4. 4
    1 bread/starch.
  5. 5
    Serving Size:
  6. 6
    3/4 cup.

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