1/4 stick butter
2 tbsp. flour
1 head of fresh broccoli
2 to 3 carrots, sliced
1 can cream of chicken soup
1/2 of soup can of milk
2 to 4 oz. Cheddar cheese
1 (8 oz.) can onion rings

Wash and slice broccoli and carrots. Steam 15 minutes until tender. Melt butter in saucepan. Add soup and milk. Stir until cheese melts. Put broccoli and carrots in a large rectangular pan. Pour cheese over vegetables. Sprinkle top with onion rings. Bake at 375 degrees for 30 to 45 minutes.