1/2 head cauliflower
4 carrots
1 sm. bunch broccoli
10 1/2 oz. cream chicken soup
1 c. cheddar cheese, shredded
1/3 c. mayonnaise
1 tsp. curry powder
1/4 c. bread crumbs
1 tbsp. butter, melted

Break cauliflower and broccoli into florets, spears and pieces. Cut carrots into 1 inch wedges. Cook 10 minutes in boiling water. Drain.

Stir soup, cheese, mayonnaise, and curry powder in a 2 quart casserole. Add vegetables and mix well. Toss bread crumbs in butter and sprinkle on top. Bake until hot and bubbly about 40 minutes at 350 degrees. Serves 8-10.