2 c. fresh lima beans
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. butter, melted
1 (10 3/4 oz.) can cream of celery soup
1/2 c. (2 oz.) shredded Cheddar cheese
1/3 c. round buttery cracker crumbs

Cook beans in boiling water 15-20 minutes or until tender; drain well.

Saute onion and green pepper in butter in a small skillet until tender. Add soup and onion mixture to beans. Pour into a lightly greased 1 quart baking dish. Bake uncovered at 350 degrees for 25 minutes. Combine cheese and crumbs and top it on beans. Bake 5 more minutes.