3 to 4 c. cooked and sliced vegetables
10 3/4 oz. can cream of celery soup
4 oz. (1 c.) shredded Cheddar cheese

TOPPING:

1/4 c. dry bread crumbs
1 tbsp. butter, melted

Heat oven to 350 degrees. Butter 1 1/2 quart casserole. Combine vegetables, soup and cheese. Cauliflower, carrots, broccoli, green beans or corn work well in any combination of 2 or more. Pour vegetable mixture into prepared casserole.

In a small bowl, combine bread crumbs and butter. Sprinkle topping over vegetables. Bake for about 25 minutes.