1 head cauliflower
1 lb. carrots
2 tsp. butter
1 (10 oz.) can cream of chicken soup, undiluted
1/2 lb. shredded Cheddar cheese

Wash and separate cauliflower into flowerets. Slice carrots. Combine vegetables and cook until vegetables are still quite firm. Place 1/2 vegetables in casserole with 1 teaspoon butter, 1/2 can undiluted soup and sprinkle with 1/2 amount of cheese. Repeat layer and bake at 350 degrees for 20-30 minutes.