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2 c. fresh or frozen lima
1/2 c. chopped onion
1/2 c. chopped sweet green
1/4 c. butter or margarine
1 (10 3/4 oz.) can cream of
celery soup
1 c. shredded Cheddar cheese
1/3 c. cracker crumbs (Ritz or

Cook beans, boiling 15 to 20 minutes, or until tender.
Drain well. Saute onion and green pepper in butter until
tender. Add soup and onion mixture to beans. Pour into
lightly greased 1 quart baking dish. Bake, uncovered, at 350 degrees
for 25 minutes. Combine cheese and cracker crumbs and sprinkle
over beans. Bake 5 minutes longer. Serves 4.

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