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Cheesy Hash Brown Potatoes

2 cans, (10-3/4oz. each) condensed cheddar cheese soup, undiluted
1-1/3 cups buttermilk
2 tbsp. butter or margarine, melted
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 tsp. pepper
1 pkg. , 32oz, frozen cubed hash brown potatoes
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 - 4-1/2 hours or until potatoes are tender. Yield: 6-8 servings

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