4 slices bacon
1 large onion, chopped
4 c. cooked, drained lima beans
1/2 c. soft bread crumbs
1 (10 3/4 oz.) can tomato soup
2 tbsp. melted butter

Cook bacon until crisp; remove from skillet, crumble and set aside. Sauté onions in bacon drippings until tender; add beans, soup and bacon, mixing well. Spoon into greased 1 1/2-quart casserole dish. Combine butter and bread crumbs; sprinkle over top.

Bake at 375°F for 30 minutes.

Makes 5 to 6 servings.