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Ingredients Jump to Instructions ↓

  1. 2 cans (10-3/4 ounces each ) condensed cheddar cheese soup, undiluted

  2. 1-1/3 cups buttermilk

  3. 2 tablespoons butter, melted

  4. 1/2 teaspoon seasoned salt

  5. 1/4 teaspoon garlic powder

  6. 1/4 teaspoon pepper

  7. 1 package (32 ounces) frozen cubed hash brown potatoes

  8. 1/4 cup grated parmesan cheese

  9. 1 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. In a 3-qt. 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. Yield: 6-8 servings.

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