Golden Vegetable Casserole - cooking recipe

Ingredients

2 heads cauliflower
2 lb. carrots
1/2 c. water
3 (10 3/4 oz.) cans cream of chicken soup
1 lb. aged Cheddar cheese, shredded
1/4 c. butter, melted

Preparation

Trim cauliflower; separate into flowerets.
Slice carrots into 1-inch pieces.
Combine vegetables and water in saucepan.
Cook, covered, for 20 to 30 minutes, or until vegetables are crisp-tender.
Drain.
Place half the vegetables in a greased 4-quart casserole dish.
Cover with half the soup, then half the cheese.
Repeat layers.
Pour butter over cheese.
Cover; bake at 200\u00b0 for 1 hour or until cheese is melted and sauce is hot. Serves 20.