5/5
(1 Votes)
Ingredients
- 2 cans cheddar cheese soup
- 1-1/3 cup buttermilk
- 2 Tbs. butter
- 1/2 tsp. season salt
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- 1 pkg (32 oz) frozen hash browns
- 1/4 cup parmesan cheese
- 1 tsp. paprika
Preparation
Step 1
In a slow cooker, combine the first 6 ingredients; stir in hash browns. Sprinkle with parmesan cheese and paprika. Cover and cook on low for 4 - 4-1/2 hours or until potatoes are tender.
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