This is an easy make ahead side dish that goes so well with casseroles. It keeps in the refrigerator for up to 4 weeks.
Course: Side Dish
10carrotspeeled and sliced (about 5 cups)
1medium onionfined diced (about 1/2 cup)
1small green pepperfined diced (about 1/2 cup)
1can tomato soupundiluted
Place the carrots in a medium saucepan and cover with water. Heat to boiling over medium-high heat. Reduce heat and cook for an additional 10 minutes or until tender when pricked with a fork.
Drain the carrots, add the onions and bell peppers and set aside to cool.
Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper with a whisk in a medium saucepan. Bring to a boil over medium heat while whisking to combine soup and oil. Continue to cook and whisk for about 2 to 3 minutes. Set aside and cool to room temperature.
Pour the sauce mixture over the carrot mixture and stir to combine. Store, covered, in the refrigerator for up to 4 weeks.Serve cold from the refrigerator.