Aunt Kay’s Sweet and Sour Carrots

• 2 pounds carrots, thinly sliced
• 1 onion or 1/2 cup scallions, chopped
• 1/2 cup vegetable oil
• 1/2 cup green pepper, chopped
• 1/2 cup white vinegar
• 1 can Campbell’s tomato soup
• 1/2 cup sugar

Boil carrots for 10 minutes or until tender-crisp.

Layer carrots, onions and pepper in a casserole dish.

Mix oil, vinegar, soup, and sugar in a small saucepan.  Bring to a boil and pour over vegetables.

Refrigerate. Will keep for weeks.