2 tbsp. butter
1/3 c. chopped onion
1/3 c. chopped green pepper
2 (16 oz.) cans Blue Lake cut green beans, drained
1 can condensed tomato bisque soup
1/2 c. milk
1 c. soft bread crumbs
1/2 c. shredded Cheddar cheese

Heat oven to 400 degrees. Heat butter in skillet over low heat, add onion and green pepper, cook about 5 minutes or until tender.