 | | Emergency Shelf Casserole |
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2 (14 oz.) cans baked beans, partially drained
1 (8 oz.) can Vienna sausage links, drained
1 (12 oz.) can luncheon meat, cubed
1/4 lb. dry salami, sliced, opt.
1 tbsp. minced onion
1/4 tsp. garlic powder
1/8 tsp. leaf thyme |
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| Instructions |
| Combine all ingredients in Crockpot, stir well. Cover and cook on low setting 7 to 9 hours. Remove cover and cook on high setting to reduce excess liquid. Serves 8. (Approximately 3 1/2 quarts). |
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