Lay out slices of balogna on a clean
counter. Break cheese slices into thirds and place one third in the
center of each balogna. Cover with yellow beans. Fold ends of balogna
over and stab through with toothpick to hold shape.
Combine equal parts cream of celery soup and milk in a glass baking pan. Place balogna rolls into sauce.
and bake 1 hour @ 350°F. Uncover, continue baking until edges start to
crisp (about half hour). Serve with sauce over mashed potatoes.