Cauliflower and Carrot Casserole
- 1 Head Cauliflower, broken and cooked
- 1 Bunch of Carrots, sliced and cooked
- 3/4 Cup Cheddar Cheese
- 1 Can Cream of Chicken Soup
Cauliflower and carrots should be cooked in small amounts of salt water, separately. Drain and arrange half of cauliflower in bottom of buttered casserole. Add drained layer of carrots and half the cheese. Repeat with remaining cauliflower, carrots, and cheese. Top with undiluted soup and sprinkle with paprika. Bake at 350 degrees until very hot.