Perfect recipe if your grill is not available (we were out of propane). Could have cut the amount of basil & oregano (I had leftover herb mixture), but otherwise it was very flavorful and I will definitely make this again! My ribeyes were only 1" thick, so I cooked them 6 minutes a side (med heat in a stainless skillet). I let them rest a few minutes before serving, and they were a perfect medium. Don't be afraid if the outside looks a little overdone--the herbs will cook faster than the meat, but won't taste burnt even though they may look like they are.

Reviewed On: Aug. 30, 2009

As others have stated, this is an excellent, easy recipe to embellish on. I cut it in half to feed 2 (using a smaller casserole, of course), and followed the instructions as they are, except for adding a few things along the way: I put about 1 tablespoon of lemon juice into the boiling water, to cut any fishy aroma as it cooked. In addition to salt and pepper, I added a little bit of garlic powder, some dried, minced onion, and a dash of dry sherry to the cream sauce before I poured it over the fish. It came out very rich and tasty, and I served it with a little rice and asparagus. My husband, who is hard to please when it comes to fish, thought it was good enough to have again, so this is definitely going in my recipe box.

Reviewed On: Apr. 4, 2008

I've been using this recipe for the past 5 years, but just noticed I forgot to review it! All in all, this is a perfect base recipe that you can easily "tweak" to your liking. I use only 1 can of cream of mushroom and add 1/4 cup of red wine at the beginning. I cook this on the high setting of my slow cooker, and usually cook it all day (around 10 hours). 3 or 4 hours before serving, I add some halved, small red potatoes and carrots cut in 1" pieces. An hour before serving, I also add some quartered mushrooms (baby portabellas are my favorite, but white mushrooms work too).

Reviewed On: Sep. 11, 2007