2 (16 ounce) packages frozen baby lima beans, thawed
1 (10 ounce) can cream of celery
1 (10 ounce) can cream of onion soup
1 sweet red bell pepper, cored, seeded, julienned
1 (4 ounce) jar sliced mushrooms, drained
1/4 cup milk
1 cup shredded cheddar-colby cheese

Combine lima beans, both soups, bell pepper, mushrooms and 1/2 teaspoon salt in saucepan and heat  just enough to mix well.

Pour into sprayed 4 or 6-quart slow cooker.

Cover and cook on LOW for 8 to 9 hours.

Just before serving, stir in milk, remove limas to serving bowl and sprinkle cheese over top.

Serves 6 to 8.