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2 c. sliced carrots (4 or 5
1 (10 oz.) pkg. frozen
cauliflower, or fresh
1 can cream of mushroom soup
1/2 tsp. salt
1/4 tsp. mustard
1/2 c. shredded Cheddar cheese
bread crumbs, buttered
grated Parmesan cheese

Cook and drain carrots and cauliflower. Place in
casserole. Combine soup, salt, mustard, Cheddar cheese and
pour over vegetables. Top with crumbs and Parmesan cheese.
Bake at 350 degrees for 20 to 30 minutes.

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