Lima Bean Casserole
|Lima beans||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Canned cream of celery soup||10 3⁄4 Ounce (Undiluted)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Cracker crumbs||1⁄3 Cup (5.33 tbs) (Buttery)|
Cook beans in boiling water 15 to 20 minutes or until tender; drain well.
Saute onion and green pepper in butter in a small skillet until tender.
Add soup and onion mixture to beans.
Pour into a lightly greased 1-quart baking dish.
Bake, uncovered, at 350Â° for 25 minutes.
Combine cheese and cracker crumbs, sprinkle over beans.
Bake an additional 5 minutes.