The fiddlehead …… a true Northwoods delicacy!
It’s spring (finally!) here in the Maine Northwoods. For awhile in April it really looked like it would never come but now the earth is warming and the fiddleheads are poking through the ground. It’s a short season as fiddleheads are best consumed fresh which makes for a spring gluttonous feeding frenzy. Fiddleheads are only with us for a short time before they turn into inedible ferns so as they say you must “make hay while the sun shines”. This time of year I like to share a few of my favorite fiddlehead recipes as they are more available now that many supermarkets carry them across the country. Today I’m sharing Fiddlehead Casserole.
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 is to precook the fiddleheads. First you will need to remove any of the brown papery “skin” that may be left on them and then rinse them thoroughly under cold running water in colander. Then boil the fiddleheads 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 for Green Bean Casserole. You can also find the recipe instructions for Classic Green Bean Casserole online at the Campbell’s Kitchen Web site.
|Fiddlehead Casserole|| |
- 1 can Campbell’s cream of mushroom soup
- ½ cup milk
- 1 teaspoon soy sauce
- 4 cups cooked fiddleheads
- Fresh coarse ground pepper
- 1-1/3 cups French’s French Fried Onions
- Preheat oven to 350F
- Thoroughly rinse fiddleheads in cold water in a colander. Be sure to remove any brown papery skins.
- Boil for 10 minutes.
- Change out the water and boil in the fresh salted water for another 15 minutes. Drain and set aside.
- Mix together Mushroom Soup, ½ cup of milk, 1 tsp. soy sauce and fresh ground pepper to taste.
- Spray casserole dish with non stick spray.
- Put fiddleheads and ⅓ cup of onion rings in casserole and toss to mix.
- Pour soup mixture over the fiddleheads and onions.
- Bake for 25 minutes.
- Remove from oven and stir to mix.
- Sprinkle remaining onion rings on top and bake for 10 more minutes.
For more fiddlehead recipes and information be sure to check these posts –