Cheesy Hash Browns Potatoes (Crock Pot) - cooking recipe

Ingredients

2 (10 3/4 ounce) cans cheddar cheese soup
1 1/3 cups buttermilk
2 tablespoons butter, melted
1/2 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 (2 lb) package frozen cubed hash brown potatoes
1/4 cup grated parmesan cheese
1 teaspoon paprika

Preparation

Combine soup, buttermilk, butter, seasoned salt, garlic powder, and pepper in slow cooker. Mix well.
Stir in hash browns. Sprinkle with parmesan cheese and paprika.
Cover. Cook on Low 4 to 4 1/2 hours, or until potatoes are tender.