10 carrots, peeled and sliced and/or 1 lg. head cauliflower
2 c. grated Cheddar
1 c. bread crumbs
3 tbsp. butter
2 cans condensed cream of chicken soup

Cook carrots in boiling water 10 minutes. Separate cauliflower into flowerets and boil 5 minutes. Layer carrots, flowerets and cheese in 3 quart casserole. Melt butter in small skillet. Add crumbs and coat thoroughly. Pour soup over vegetables-cheese layers. Sprinkle buttered bread crumbs over top. Bake 45 minutes at 350 degrees. Serves 10-12.