Zesty Lima Casserole

1 medium onion, chopped
1 green bell pepper, chopped
1 cup tomatoes, chopped and drained (Canned tomatoes work great!)
2 (15-oz.) cans of lima beans, drained
1/4 cup (or less) olive oil
1/2 teaspoon salt
2-3 tablespoons Worcestershire sauce
2-3 tablespoons hot sauce
Velveeta cheese, sliced (enough to make two layers in your casserole dish)

Directions:
Preheat oven to 350°. Sauté the onion and green pepper in olive oil until they are tender. Stir in the tomatoes and cook gently for 10 minutes. Add lima beans, salt, and both sauces; simmer a few minutes until heated through. Spray a casserole dish thoroughly with non-stick spray, and place half of the bean mixture in it. Add a layer of cheese, then another layer of beans, and finally another layer of cheese. Bake until the cheese melts and the tomato sauce breaks through, about 30 minutes.

Notes
This is my adaptation of a recipe by Mrs. Tressie M. Houchens of Glasgow, KY which appeared in the December, 2004, Kentucky Living print edition. Serve this casserole with cornbread and salad for a meatless meal.