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CHEESY HASH BROWN POTATOES




Source of Recipe


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2 cans, (10-3/4oz. each) condensed cheddar cheese soup, undiluted
1 1/3 cups buttermilk
2 tbsp. butter or margerine, melted
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 tsp. pepper
1 pkg., 32oz, frozen cubed hash brown potates
1/4 cup grated parmesan cheese
1 tsp. paprika

In slow cooker, combine the first 6 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.

YIELD: 6-8 servings