Ingredients
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3 cups small pretzels
2 cups shoestring potatoes (2 cans)
2 cups Spanish peanuts (1 12.5 oz. can)
3 1/2 ounces Durkee onions
1 1/2 cups seasoned croutons
1/2 cup parmesan cheese
1/2 cup parkay squeeze margarine
Preparation
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Combine pretzels, potatoes, peanuts, croutons and onions.
Pour margarine over the combined ingredients.
Sprinkle with cheese, mix well.
Spread mixture on a ungreased 15 1/2 x 10 1/2 jelly roll pan. Bake at 250 for 1 hour, stir twice during baking.
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