Emergency Shelf Casserole
2 cans (28 oz. each) baked beans, partially drained
1 can (8 oz.) Vienna sausage links, drained
1 can (12 oz. luncheon meat, cubed
¼ lb. dry salami, sliced (optional)
1 tablespoon minced onion
¼ teaspoon garlic powder
1/8 teaspoon leaf thyme
Combine all ingredients in Crock-Pot; stir well. Cover and cook on low setting for 7 to 9 hours. Remove cover and ook on High setting to reduce excess liquid.
Makes 8 servings (about 3 ½ quarts).