1 head cauliflower
1 bunch broccoli
2 (10 3/4 oz.) cans cream of mushroom soup
10 oz. pkg. grated sharp cheddar cheese, finely grated
2 c. crushed Ritz crackers
1 stick butter, melted

Wash and cook above vegetables until tender; drain. Cut vegetables into bite - sized pieces and place in 13 x 9 inch baking pan. Stir in the mushroom soup. Sprinkle grated cheese over the top. In separate container, mix together the crushed crackers and the melted butter. Sprinkle on top and bake at 350 degrees for 15 to 20 minutes or until the crumbs are brown and the cheese is melted. This may be prepared in advance. Serves 10 to 12.

Variation: Substitute 1/2 cup sour cream for 1/2 cup mushroom soup for a richer vegetable dish. A real crowd pleaser.