Carrot Cauliflower Casserole

This is a Bergeman-family recipe that has been passed down from Grandma Ruthie! We eat this casserole at every holiday meal. It may sound a little questionable, but it is one of our favorites. I will admit that steaming cauliflower is a stinky proposition. So - here's a tip: put your carrots and cauliflower in your steamer, and then put your steamer outside to do the deed. On Thanksgiving, you can drive by our house and find the carrots and cauliflower happily steaming on the front porch!

1 small bag of mini carrots
1 large head of cauliflower - chopped
2 c grated cheddar cheese
1 c bread crumbs

3 T butter, melted

2 cans undiluted cream of chicken soup

Preheat oven to 350 degrees.

Steam carrots and cauliflower. Layer steamed carrots and cauliflower with cheese in casserole dish. Pour soup over vegetables and cover with breadcrumbs. Drizzle butter over bread crumbs.

Bake 40 minutes.