1 tablespoon vegetable oil
1 (10 ounce) can condensed cream of mushroom soup
1 small onion, diced
1/2 cup water
1/2 fluid ounce cocktail hot sauce
2 tablespoons orange juice - juice squeezed from package
3 small carrots, peeled and sliced into 1/2 inch pieces
4 stalks celery, chopped
4 green bell peppers, sliced
salt and pepper to taste
Preheat oven to 350 F (175 C). Lightly grease a 9x13 inch pizza pan.
In a medium saucepan over medium heat, combine soup, onion, water, and hot sauce. Bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes. Remove pot from the heat and stir in orange juice. Season with salt and pepper.
Pour most of the vegetable mixture onto the bottom of the greased pan. Spread evenly to the top of the pan, pressing down on top like a damp sponge cake. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted comes out clean.