Gigi's Copper Penny Carrots
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 907.18 g carrots, sliced and cooked
- 1 green pepper, chopped
- 297.66 g can tomato soup
- 118.29 ml oil
- 236.59 ml sugar
- 177.44 ml vinegar
- 4.92 ml mustard
- 4.92 ml Worcestershire sauce
- salt and pepper
directions
- Combine all ingredients in casserole dish.
- Bake at 350 until bubbly.
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Reviews
-
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!
RECIPE SUBMITTED BY
Krsi Sue
United States