1 head cauliflower, separated
1 bunch broccoli, cut in chunks
5 carrots, cut in chunks
2 cans cream of celery soup
1 c. sour cream
1 c. Cheddar cheese, grated
1 c. buttered bread crumbs

Cook each vegetable separately (steam or boil) until just tender crisp. Drain and combine in shallow baking dish. Mix soup, sour cream and cheese. Pour over vegetables and top with bread crumbs. Bake uncovered at 375 degrees for 10 minutes. Cover and bake at 350 degrees for 10 minutes. Yield 20 servings.