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Categories:Viewed: 53 - Published at: 7 years ago
Ingredients
- 2 lb. carrots, sliced thin and cooked lightly
- 1 sweet onion, sliced in thin strips
- 1 can tomato soup
- 3/4 c. sugar
- 3/4 c. vinegar
- 1/2 c. Wesson oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 Tbsp. dry mustard
Method
- Arrange carrots and onion in casserole in alternate layers. Combine the remaining ingredients and heat 3 minutes.
- Pour over carrots and onions.
- Let stand in refrigerator 24 hours.
- Keeps indefinitely.