Fresh Vegetable Casserole - cooking recipe

Ingredients

4 c. sliced carrots, cut crosswise
2 lb. broccoli, prepared in 4 x 2 inch pieces
1 can cream of celery soup
1/2 of medium onion, cut up
1/2 c. celery, cut in small pieces

Preparation

Cook carrots, onions and celery together until tender; cook broccoli 5 minutes. Drain vegetables when cooked and save juice for other use such as soup, etc. Combine cooked vegetables in large casserole. Heat can of soup slowly and combine with some of the drained juice. Pour this over vegetables. Heat in moderate oven. When thoroughly heated, top with grated cheese and a few bread crumbs until browned. Add salt if desired. Serve.