2 tbsp. butter
4 med. onions, sliced
6 oz. can mushrooms, drained (or 1 c. fresh, sliced mushrooms)
1 can cream of mushroom soup
3 pkgs. of baby lima beans
Salt and pepper
1 tsp. dill seed
1 c. whipped cream
1 c. grated Parmesan or Romano cheese
1 box Cheddar cheese crackers, crushed

Saute onions and mushrooms in butter. Stir in soup. Cook lima beans with dill weed. Drain. Mix lima beans and soup mixture. Pour into shallow casserole that has been buttered. Pour cream over top.

Sprinkle with cheese. Bake at 350 degrees for 15 minutes. Crush Cheddar cheese crackers and sprinkle on top. Bake an additional 5 minutes. Serves 12 to 15 as side dish.