2 pkg. frozen carrots, cooked (20 - 30 oz.)
1 can Campbell's tomato soup
1 onion, diced
1 green pepper, chopped
1 c. sugar
2/3 c. white vinegar
1 tsp. salt
1 tsp. dry mustard
1 tbsp. Worcestershire sauce

Mix all ingredients and pour over cooked carrots. Chill at least 12 hours before serving, to blend flavors.