2 (14 oz) cans green beans
2 (10 oz) cans mushroom soup
1 (4 oz) can diced mushrooms
1 tsp. onion salt
7 oz Ballreich's Potato Chips (crushed)
Mix onion salt into crushed potato chips and set aside. In 9x13 pan mix green beans, mushroom soup, and diced mushrooms. Spread mixture out evenly. Then pour the crushed potato chip mixture over top. Bake at 350 degrees for approximately 15 minutes.
PRETZEL CASSEROLE
4 (8 oz) bags Ballreich's Pretzels (crushed)
1 can cream of chicken soup
1 c. shredded cheddar cheese (+1/4 c. extra)
1/2 c. butter (melted)
1/4 c. fresh chopped onion (or instant)
Paprika, salt and pepper to your taste
Mix all ingredients together and pour into greased casserole dish. Sprinkle top with paprika and extra shredded cheese. Bake at 350 deegrees for 45 minutes and enjoy!
CRUNCHY POTATO CHIP SALAD
2 c. finely shredded cabbage
2 1/2 c. Ballreich's Potato Chips
1 c. mayonnaise, light or cholesterol free
1 can (6-1/2 oz) tuna, drained and flaked
1/3 c. shredded carrots
1/3 c. chopped green pepper
2 tbsp. minced onions
2 tbsp. vinegar
Combine mayonnaise and vinegar in a medium bowl. Stir in cabbage, tuna, carrots, green pepper and onions. Cover and chill. Just before serving, add crushed potato chips and toss lightly. Feel free to experiment with our many different flavors of potato chips to make this recipe perfect for you.
