1 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen baby limas
1 lb. fresh carrots
1 can cream of chicken soup
1 c. milk
1/4 lb. grated cheese

Cook cauliflower in salted water until transparent; lima beans until not quite done. Slice carrots and cook until slightly tender. Drain all and toss together in large casserole.

Combine chicken soup, milk and cheese and pour over vegetables.

Bake at 350°F until bubbly.