2 (16 oz.) cans French-style green beans, drained
1 (10 3/4 oz.) can cream of celery soup, undiluted
1/2 c. (2 oz.) shredded cheddar cheese
2 tbsp. minced onion
1 tsp. caraway seeds
1/4 c. round buttery cracker crumbs

Combine all ingredients except cracker crumbs; spoon into a lightly greased 1 1/2-quart casserole. Sprinkle with cracker crumbs and bake at 350 degrees for 25-30 minutes or until bubbly. Yield about 6 servings.