1 sm. head cauliflower, separated into flowerettes
1 c. sliced, cooked carrots
1 can cream of chicken soup, undiluted
1 c. bread crumbs
2 c. grated cheddar cheese

Cook cauliflower flowerettes until tender but still firm. Combine cauliflower and carrots. Pour one half of the combination in a greased 2 quart casserole. Cover with one half of the soup and cheese. Repeat with second half. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes.