| | 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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| 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 |
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