Whole Saltines

• 1). Melt 3-6 tbsp. of butter in a saucepan over medium heat for coating the Saltine crackers. The amount of butter you will need will depend on the amount of crackers you are using.
  
  
• 2). Pour the melted butter into a flat dish. Place the Saltines into the melted butter and toss gently with a slotted spoon to coat.
  
  
• 3). Remove the Saltines quickly, once coated, to prevent them from becoming soggy. Incorporate them into the dish as you would the tortilla chips. For instance, if the recipe requires you to layer the tortilla chips on the bottom of the casserole dish, layer the butter-coated saltines instead.
  
  

Substituting Crushed Saltines

• 1). Melt 3 to 6 tbsp. of butter in a sauce pan over medium heat.
  
  
• 2). Place the desired amount of Saltine crackers in a zip-sealing plastic bag. Press out the air and seal tightly. Crush the crackers with the side of your fist.
  
  
• 3). Pour the crushed crackers into the pan of melted butter and toss with a slotted spoon to coat. Drain the cracker bits on several layers of paper towels so they don't become soggy. Immediately use the cracker pieces in the casserole recipe.