Ingredients

• 13 ounces Corn Chex^® cereal
• 28 ounces Rice Chex^® cereal
• 1-1/2 teaspoons garlic powder
• 1-1/2 tablespoons dried dill weed
• 1/2 cup Parmesan cheese
• 1 teaspoon Worcestershire sauce
• 1/2 cup unsalted butter

Preparation

1. Preheat oven to 250° F.
2. Pour cereal into a large baking or roasting pan.
3. Melt butter in sauce pan over a low-medium heat.
4. Add garlic powder, dill, Parmesan cheese and Worcestershire sauce to butter; stir to combine.
5. Melt butter. Pour 1/4 of the butter mixture over cereal in pan and mix to coat cereal. Bake for 15 minutes.
6. Remove cereal from oven and pour another 1/4 of butter mixture over cereal; mix well.  Bake for another 15 minutes.
7. Repeat step 6 two more times until all butter mixture is added and cereal has cooked for a total of one hour until crisp.

Helpful hints

• A large roasting pan with high sides works best.
• The parmesan cheese is a higher phosphorus ingredient. 1/2 cup contributes 10 mg phosphorus per serving. Use less or omit if desired. 
• Purchase one box of Corn Chex and 2 boxes of Rice Chex. For a smaller batch, reduce cereal to one or two boxes depending on how much you want to make. Adjust other ingredients as well.