This one is just a variation of the old holiday favorite, “Green Bean Casserole”
- •1 can Campbell’s cream of mushroom soup
- •1/2 cup milk
- •1 teaspoon soy sauce
- •4 cups cooked fiddleheads
- .Fresh coarse ground pepper
- •1-1/3 cups French’s French Fried Onions
The important thing here is to precook the fiddleheads. If you didn’t see yesteday’s post, first rinse them thoroughly under cold running water in colander. Then boil for 10 minutes. Change out the water and boil in the fresh salted water for another 15 minutes. Now they are ready to be incorporated in the casserole. Mix the cooked fiddleheads with Cream of Mushroom Soup, milk, soy sauce, 1/3 cup of the French Fried Onions and pepper. Bake for 25 minutes at 350 degrees till the mixture is hot and bubbly. Stir it and add the remaining onions sprinkling them on top. Put back in the oven for another 5-10 minutes. The recipe appears on the back of cans of Campbell’s cream of mushroom soup. You can also find the recipe instructions for Classic Green Bean Casserole online at the Campbell’s Kitchen Web site.
■1 pound fiddleheads, cleaned and rinsed thoroughly in cold running water
■1/2 cup plain yogurt
■1/2 cup mayonnaise
■1 tablespoon lemon juice
■3 teaspoons prepared Dijon mustard
■3 tablespoons chopped scallions
■salt and pepper, to taste
Boil or steam the fiddleheads for 20 minutes. If boiling change the water after 10 minutes. Drain in a colander. Whisk the remaining ingredients together while warming in a double boiler. Just warm the sauce, do not heat it to bubbling. Serve the fiddleheads, while still hot, topped with the sauce.