1 med. head cauliflower, broken into florets
6 med. carrots, sliced 1/4" thick
1 tsp. salt
1/2 c. water
1 (10 1/2 oz.) can cream of chicken or celery soup
1/2 c. milk
2/3 c. melted butter
1/2 c. crushed crackers

Cook cauliflower, carrots and salt in 1/2 cup boiling water. Cover pan and cook on low heat for 10 minutes. Drain and place in greased casserole dish. Mix soup and milk and pour over vegetables. Blend melted butter with cracker crumbs and sprinkle on top. Bake, covered at 350 degrees for 20 minutes or until vegetables are tender. 8 to 10 servings.