2 (1-lb.) cans carrots
1 med. onion, sliced into rings
1/2 green pepper, sliced into slices
1/2 c. vinegar
1 (10 1/2-oz.) can tomato soup
1/2 c. salad oil
1/2 c. sugar
1 T. prepared mustard
1 tsp. Worcestershire sauce

Layer carrots, onions, and pepper in glass casserole dish with lid.
Combine soup, vinegar, oil, sugar, mustard, and Worcestershire sauce.
Stir until well mixed and bring to a boil.
Pour over vegetables.
Refrigerate overnight.

THANKS, SUGAH!!!

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