Emergency Shelf Casserole
|Canned baked beans||56 Ounce (Partially Drained)|
|Canned vienna sausage||8 Ounce (Drained)|
|Canned luncheon meat||12 Ounce, cubed|
|Dry salami||1⁄4 Pound, sliced|
|Minced onion||1 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Thyme leaf||1⁄8 Teaspoon|
Combine all ingredients in crock pot; stir well.
Cover and cook on low setting for 7 to 9 hours.
Remove cover and cook on high setting to reduce excess liquid.