2 lbs. carrots, peeled, sliced, cooked and drained
1/2 c. sugar
1 tsp. dry mustard
1/4 c. vinegar
1/8 lb. butter
1 can cream of tomato soup
1 med. size onion
1 sm. green pepper

Arrange hot carrots, peeled, sliced, cooked and drained, in 6x10 Pyrex baking dish.

Boil together sugar, mustard, vinegar, butter and soup. Slice over top, onion and green pepper.

Cover with hot sauce and cover top with foil and marinate overnight.

Bake at 350 degrees about 30 minutes until ingredients are nice and bubbly hot. Serves 6 to 8.