1 head cauliflower
10 carrots
1 can cream of chicken soup
1/2 c. milk
1/4 c. butter
1/4 c. crushed saltines

Cook carrots that are cut into 2" sections until just tender. Put broken up uncooked cauliflower and cooked carrots into a casserole dish. Mix together cream of chicken soup and milk. Pour over cauliflower and carrots. Melt butter and add crushed saltines and drop on top of soup mixture. Bake, covered at 350 degrees for 45 minutes. Last 10 minutes bake, uncovered.