I made this recipe last night and am giving it 3 stars more for the fact I had to make some minor adjustments due to my local store not having certain things and I tweaked it based off others comments. Firstly we had fresh ribeyes so I used this for my meat. My local store didn’t have puff pastry so I used croissants. For the sauce I used one small I believe pint of half and half, a can of cream of mushroom soup and then sautéed celery and onions till browned and added that to the meat. The soup gave it the extra thicker consistency. I did sear the meat for 2 minutes on each side and then let them rest and then patted them so they wouldn’t excess moisture the croissants. I did heat my sheet pans in the oven with non stick cook spray so the would not stick to the pans. Once wrapped with croissant (took half of one roll for each steak) I put it on the pan and then brushed melted butter on the tops. I did end up cooking this at 425 for 20 minutes and let rest. Was a great medium rare steak and tasted amazing.
I made this. I didn’t do it slow cooker but stove top. I substituted the ham for bacon. Cooked it first and tossed it in. I used all the other ingredients besides I used fresh already cooked corn rather than frozen. I made this for kids that love chowders so I cut the hot sauce in half and didn’t use the chilies. It was amazing!!
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