1 med. head cauliflower, broken into florets
1/2 c. water
1/2 c. milk
6 carrots, cut into pieces 1/4 inch thick
1 can cream chicken soup
1 tsp. salt
Cook cauliflower and carrots with salt and water, covered, for 10 minutes. Drain and put in buttered casserole. Add milk to soup. Pour over vegetables. Top with Ritz crackers and butter dots. Bake at 350 degrees for 20 minutes.