10-12 carrots, peeled, sliced or cut into chunks
1 head cauliflower, separated into flowerets
2 c. shredded Cheddar cheese
2 cans cream of chicken soup
3 tbsp. butter
1 c. bread crumbs

Cook carrots for 10 minutes and cook cauliflower for 10 minutes and drain, set aside.

In well-greased 3-quart casserole, layer carrots and cauliflower and cheese. Pour soup over layers.

In small pan, melt butter. Add bread crumbs and mix thoroughly. Sprinkle bread crumbs over the top. Bake at 350 degrees for 45 minutes.