Cheesy Hash Brown Potatoes

By á-2700

slow cooker

Ingredients

• 2 cans (10 3/4 oz each) condensed cheddar cheese soup, undiluted
• 1 1/3 cups buttermilk
• 2 Tbsp. butter or margarine, melted
• 1/2 tsp. seasoned salt
• 1/4 tsp. garlic powder
• 1/4 tsp. pepper
• 1 pkg. (32 oz) frozen cubed hash brown potatoes
• 1/4 cup grated Parmesan cheese
• 1 tsp. paprika

Details

Servings 6

Preparation

Step 1

In a slow cooker, combine the first six ingredients; stir in hash browns. Sprinkle with Parmesan cheese and paprika. Cover and cook on low for 4 to 4 1/2 hours or until potatoes are tender.