Ingredients:
1 lb baby carrots
1/4 cup white sugar
1/4 cup oil
0.5 (10 1/2 ounce) cans condensed cream of tomato soup
1/2 teaspoon dried mustard
1 tablespoon Worcestershire sauce
Directions:
Cook carrots until almost tender.
Cool and put in casserole dish.
Mix together sugar, oil, soup, dried mustard, Worcestershire sauce and pour over carrots.
Cook in a 350 degree oven until mixture has bubbled and is hot.
Servings: 4-6
Time preparation: 25 min.
Time total: 25 min.