10 carrots, sliced bite-size
1 large head cauliflower,
2 c. grated Cheddar cheese
2 cans cream of chicken soup
3 Tbsp. butter
1 c. bread crumbs
Boil carrots 10 minutes; boil cauliflower 5 minutes.
Layer in 3 quart casserole: carrots, cauliflower and cheese.
Pour soup (undiluted) over top. Melt butter and mix thoroughly
with crumbs. Top casserole with buttered crumbs. Bake at 350 degrees
for 45 minutes.
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