Cheesy Crockpot Potatoes

2 cans condensed cheddar cheese soup

1 1/3 cup buttermilk

2 T. margarine, melted

1/2 tsp. seasoned salt

1/4 tsp. garlic powder

1/4 tsp. pepper

1 package (32 oz.) frozen hash browns (cubed or shredded)

1/4 cup grated Parmesan cheese

1 tsp. paprika

In a 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.