Slow-Cooker Potato Casserole | Hy-Vee
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Ingredients
- 1 (20 ounce) package refrigerated crescent dinner rolls
- 8 ounces cream cheese, softened
- 1/2 cup butter, melted
- 3 cups shredded cheddar cheese
- 1 cup milk
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 6 medium potatoes, peeled and cubed
- 2 green onions, chopped
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