2 lbs. sliced, cooked carrots, drained
1 green pepper, diced
2 onions, diced (size opt.)

Layer in deep dish casserole.

SAUCE:

1 stick butter
1 can tomato soup
1/2 c. sugar
1 pinch of salt

Bring to a boil, pour over carrots. Marinate 24 hours. Heat before serving (350 degrees for about 1/2 hour).