1 sm. head cauliflower, broken into sm. pieces
2-3 carrots, sliced
1 (10 1/2 oz.) can cream of chicken soup, undiluted
2 c. grated cheddar cheese
1 c. bread crumbs

Cook cauliflower and carrots until just tender. In a greased 2 quart casserole. Layer half of vegetables, soup, and cheese. Repeat layering. Cover top with bread crumbs.

Bake at 350 degrees for 30 minutes or until bubbly.

Cream of celery or mushroom soup may be used as a substitute. Serves 6.