Instructions: In large bowl, place hot popped corn; set aside. In small bowl, combine 2 Tbsp. Parmesan cheese, dry salad dressing mix and oregano. In small saucepan, melt butter and ketchup; pour over popped corn, tossing gently to coat. Sprinkle dry salad dressing mixture over popped corn, tossing again to evenly coat all pieces. Spread coated corn on 15x10-inch baking sheet. Bake at 350F for 5 minutes. Sprinkle remaining Parmesan cheese over baked corn, let cool 5 minutes. Serve immediately or store in airtight container.

Makes 3 quarts.

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