- 6
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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
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.
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