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Copper Penny Carrot
Casserole
8 servings @ 2 PPV each
(from recipe Builder)
 2 pounds baby carrots1 bell
pepper, thinly sliced1 sweet
onion, thinly slices
1 cup Splenda
1/8 cup oil
1/2 cup wine
vinegar
Salt and
pepper to taste
1 tsp dry
mustard
1 can tomato
soup (undiluted)
Instructions
Cook
carrots until tender. Drain and
cool. Layer carrots and pepper and
onion in casserole making 2 layers
of each. Boil together the rest of
the ingredients. Pour over the
casserole. Chill at least 3 hours
or overnight. Serve cold OR bake at
350 degrees until bubbly.
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