1 head cauliflower florets, chopped
2 carrots, peeled and diced
2 (10.75-ounce) cans condensed cheddar cheese soup, undiluted
1 teaspoon paprika
Place cauliflower and carrots in pan and cover with water. Cook until the carrots are tender. Drain and reserve water.
In a larger pan combine the cooked vegetables with the cheddar cheese soup and 2 cans of the reserved vegetable liquid. Add paprika, heat and serve.
Makes 4 servings.