Ingredients:
- 3 cups carrots (cooked) - I used baby carrots, but sliced works well also
- 3-5 slices of bacon (diced and fried crisp)
- 1 medium green bell pepper (diced)
- 1 small onion (diced)
- 1 stalk celery (diced)
- 1 can tomato soup
- 2 T. water
- 4 T. vinegar
- 1 T. sugar
- 1/4 cup chopped parsley
- salt and pepper to taste
Directions:
- Cook carrots in boiling water until tender.
- Chop bacon and fry until crisp. Remove from pan.
- Next fry green pepper, onion, and celery until tender
- Place bacon, green pepper, onion and celery in a casserole dish and add can of tomato soup, 2 T. water, 4 T. cider vinegar, 1 T. sugar, and the cooked carrots. Mix well
- Salt and pepper to taste
- Bake at 350° for 40 minutes (covered)
