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

lb. dry salami, sliced (optional)

1 tablespoon minced onion

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 quarts).