3 pkgs. frozen Fordhook lima beans
4 slices bacon, diced
1 med. onion, sliced
1 (10 oz.) can Campbell's cream of mushroom soup
1 pkg. Italian style salad dressing mix, dry
1/2 tsp. oregano
1 (8 oz.) pkg. shredded Mozzarella cheese

Cook beans (don't overcook) and drain. Saute bacon and remove from pan to paper towel to absorb grease, if any. Saute onion; set aside. Blend soup with enough milk to make 2 cups. Add dressing mix and oregano. In casserole or oblong baking pan place alternate layers of beans, bacon, onion, soup mixture and cheese, having cheese as top layer. Baked at 350 degrees for about 30 minutes. (Serves 8 to 10 people. I first tasted it at a wedding buffet and have it many times.)