1 med. cauliflower
1 c. sliced carrots
2 tbsp. chopped onions
1 tbsp. butter
1 can cream of mushroom soup
2 tsp. milk
1 (7 oz.) can tuna, drained & flakes
Dash nutmeg
1/2 c. crumbled crackers

Separate cauliflower into small florets; cook with carrots until tender and crisp. Drain. Saute onions in butter until tender. Combine onions, soup, milk, tuna and nutmeg; mix well. Turn cauliflower and carrots into a 1 1/2 quart casserole dish. Pour soup mixture over vegetables. Sprinkle with cracker crumbs. Bake at 350 degrees for 40 minutes or until slightly browned.