Prep 5 mins
Cook 30 mins
My grandma (Gigi) used to make this for me whenever I came home from college. It has a tangy taste that is addictive.
- 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
- Combine all ingredients in casserole dish.
- Bake at 350 until bubbly.
I have this recipe in my mother's cookbook with a slight variation. Momma combined everything, covered it and put it in the refrigerator to marinate. She wouldn't let us touch it for 2 days! Sometimes she would put the liquids in a blender before putting it over the carrots. When blended, the oil wouldn't separate. We ate it as a cold salad type side dish. Good after school snack, too. Can't wait to try it hot!
I add a little onion salt and it is very good. You can make in the morning and reheat in the microwave right before supper. The sauce is delicious over fried potatoes.