1/4 c. sliced onion
2 tbsp. shortening
2 tbsp. flour
1/2 tsp. salt
1 (16 oz.) can tomatoes
1/8 tsp. pepper
1/2 lb. bologna, cut in cubes
3/4 c. cooked & diced carrots
3/4 c. cooked & cut green beans
1 lg. can biscuits

Heat oven to 425 degrees. In large skillet, cook and stir onions in shortening until tender. Remove from heat and stir in the flour, salt and pepper. Cook over low heat and stir until mixture bubbles. Remove from heat again. Stir in tomatoes. Return to stove and heat to boiling, stirring constantly. Boil and stir for 1 minute. Then stir in bologna, carrots and beans. Heat to boiling again.

Now pour into baking pan, 8 x 8 x 2 inches. Place in oven, after arranging canned biscuits on top of mixture. Bake 25 to 30 minutes or until biscuits are a golden brown.