10 lg. carrots
1 lg. cauliflower
2 c. grated Cheddar cheese
1 c. bread crumbs
3 tbsp. butter
2 cans cream of chicken soup

Cut up vegetables into bite-size pieces. Boil until desired softness. Layer vegetables and cheese in a casserole dish. Melt butter and mix with bread crumbs. Pour 1/2 bread crumbs in mixture. Pour in soup and top with rest of bread crumbs. Bake at 350 degrees for 45 minutes.