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Cheesy Hash Brown Casserole 5 Recipe

Ingredients
  • 2 cans each) cheddar cheese soup, undiluted (10 3/4 ounce cans)
  • 1 1/3 cups buttermilk
  • 2 tablespoons butter or margarine, melted
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 package frozen cubed hash brown potatoes (32 ounce pkg)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon paprika
Directions
In a slow cooker, combine 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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