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Categories:Viewed: 37 - Published at: 9 years ago
Ingredients
- 1 medium onion, chopped
- 1 tablespoon butter or 1 tablespoon margarine
- 2 cups milk
- 1 cup ranch salad dressing
- 1 lb boneless trout fillet, skin removed
- 1 (10 ounce) package frozen broccoli cuts, thawed
- 1 cup cheddar cheese, cubed or shredded
- 1 cup monterey jack cheese, cubed or shredded
- 1/4 teaspoon garlic powder
Method
- In a skillet, saute onion in butter until tender.
- Transfer to slow cooker; add milk, dressing, fish, broccoli, cheese and garlic powder.
- Cover and cook on high for 1 1/2 to 2 hours or until soup is bubbly and fish flakes easily with fork.
