Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Whistlestop




Source of Recipe


Internet


List of Ingredients




2 10 3/4 ounce cans condensed cheddar cheese soup, undiluted
1 1/3 cups buttermilk
2 tablespoons butter or margarine, melted
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/2 teaspoon pepper
1 32 ounce package, frozen cubed hash brown potatoes
1/4 cup grated Parmesan cheese
1 teaspoon 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 5 hours or until potatoes are tender. 6 to 8 servings.



Recipe