2 heads cauliflower
2 lbs. carrots
1/2 c. water
3 (10 3/4 oz.) cans cream of chicken soup
1 lb. aged Cheddar cheese, shredded
1/4 c. butter, melted

Trim cauliflower; separate into flowerettes. Slice carrots into 1 inch pieces. Combine vegetables and water in saucepan. Cook, covered, for 20 to 30 minutes or until vegetables are crisp/tender. Drain; place half the vegetables in a greased 4 quart casserole. Cover with half the soup, then half the cheese. Repeat the layers. Pour butter over cheese. Cover. Bake at 200 degrees for 1 hour or until cheese is melted and sauce is hot.