2 lb. carrots
1 sm. onion
1 sm. green pepper

Cut carrots in serving pieces and boil 3 minutes, then drain. Chop onion and pepper. Put all in a Pam-sprayed casserole dish.

MARINADE:

1 can condensed tomato soup
1 c. sugar
1/2 c. salad oil
3/4 c. vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper

Combine all ingredients and bring to a boil. Continue cooking, stirring until thick. Pour over carrots. Bake 30 minutes at 350 degrees. Serve hot or cold.