Cauliflower And Carrot Casserole - cooking recipe

Ingredients

5 large carrots, scraped and cut into 1/4-inch slices
1 medium head cauliflower, broken into flowerets
1 (10 3/4 oz.) can cream of chicken soup, undiluted
3/4 c. milk
1 c. cracker crumbs
2 Tbsp. butter or margarine, melted

Preparation

Cook the carrots and cauliflower in boiling water 10 minutes; drain.
Place vegetables in a lightly greased 2-quart baking dish. Combine soup and milk, stirring well.
Pour over vegetables. Combine cracker crumbs and butter, mixing well. Sprinkle over vegetables.
Bake at 350\u00b0 for 30 minutes.
Yields 6 to 8 servings.