1 can tomato soup
3 c. cooked carrots
1 med. onion, chopped
1 med. green pepper, chopped

MARINADE:

1/2 c. cooking oil
1/2 c. sugar
1/2 c. vinegar
1 tsp. salt
1 tsp. pepper

Place cooked carrots in a baking dish. Cover with onion and green pepper. Pour marinade over vegetables, the longer the carrots marinate, the better. Pour 1 can of tomato soup over the casserole and heat until bubbly.