2 boxes frozen limas (Fordhook) or 1 lg. bag, cooked according to directions
2 cans cream of mushroom soup
1 stick butter
1 sm. pepper, diced
1 sm. onion, diced
1 c. shredded sharp cheddar
1 c. bread crumbs

Saute pepper and onion in butter. Add to cooked lima beans; add soup. Place in buttered casserole. Place cheese on top and then bread crumbs. Bake at 350 degrees for 35 minutes.