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    Source of Recipe


    2 cans, (10-3/4oz. each) condensed cheddar cheese soup, undiluted
    1 1/3 cups buttermilk
    2 tbsp. butter or margerine, melted
    1/2 tsp. seasoned salt
    1/4 tsp. garlic powder
    1/2 tsp. pepper
    1 pkg., 32oz, frozen cubed hash brown potates
    1/4 cup grated parmesan cheese
    1 tsp. 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 4-1/2 hours or until potatoes are tender.

    YIELD: 6-8 servings




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