2 (10 oz.) pkg. frozen limas cooked
1 sm. onion, chopped
2 green peppers, chopped fine
1 stick butter
1 can cream of celery soup
6 oz. shredded Cheddar cheese
20 Ritz crackers, crumbled

Cook limas until barely tender; drain. Saute onion and green pepper in butter; stir in celery soup. Mix with lima beans. Place in a greased casserole dish; cover with cheese and crumbled crackers. Bake at 350 degrees for 40 minutes.