1 cup tomato sauce
1 (8 ounce) can evaporated milk
1 (16 ounce) package shredded Cheddar cheese
1/2 small green bell pepper, chopped
3 grated carrots
3 tablespoons mayonnaise
1 tablespoon freshly grated Parmesan cheese
1 tablespoon Worcestershire sauce
3 tablespoons distilled white vinegar
1 teaspoon prepared horseradish
Pour tomato sauce into a large glass or metal bowl; add milk, evaporated milk, cheese, green pepper, carrot slices, mayonnaise and Parmesan cheese (mixture may not be exact). Add horseradish and refrigerate mixture to chill overnight.
Remove foil from on-form containers (e.g. benders) and grease or line with parchment paper. Thoroughly grease a 9 x 13 inch baking dish.
Bake in preheated 350 degrees F (175 degrees C) for about 30 minutes or until cheese is bubbly and colors are darkened.