Carrot and Cauliflower Bake
  1. Separate cauliflower into florets and simmer in salted water for 5 minutes; drain. Peel carrots and slice into 1/2-inch rounds; simmer in salted water for 10 minutes and drain.
  2. Combine vegetables with soups and cheese. Pour into greased 3-quart casserole dish. Mix breadcrumbs with butter and sprinkle over top of casserole. Bake at 350 degrees for 45 minutes.
Recipe Notes

Recipe courtesy of Romayne Lindstrom, Iola, WI.