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~ 1 pound boneless trout fillets, skin removed
~ 1 medium onion, chopped
~ 2 cups milk
~ 1 cup ranch salad dressing
~ 1 package (10 ounces) frozen broccoli cuts, thawed
~ 1 cup cheddar cheese, cubed or shredded
~ 1 cup Monterey Jack cheese, cubed or shredded
~ 1/4 teaspoon garlic powder
~ paprika, optional
In a skillet, saute onion in butter until tender.
Transfer to a slow cooker; add milk, dressing, fish, broccoli, cheeses 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 a fork.
Sprinkle with paprika if desired.
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