2 c. frozen lima beans
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. melted butter
Salt and pepper
1 can cream of celery soup
1/2 c. shredded cheddar cheese
1/2 c. Ritz cracker crumbs

Cook lima beans until tender. Saute peppers, onions in butter; add to beans and soup. Add salt and pepper; mix well. Pour into lightly greased casserole. Bake uncovered at 350 degrees for 25 minutes. Combine cheese and cracker crumbs and sprinkle on top of casserole. Bake another 5 minutes. Serves 6-8.