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 fiddlehead shaped sprouts of the ostrich fern are best consumed fresh which makes for a spring gluttonous feeding frenzy.

Wooden bowl filled with fiddlehead ferns ready for use in The Wilderness Wife Blog Fiddlehead recipes.

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.

A cluster of fiddleheads as they emerge from the damp, stream-side earth.

Fiddlehead Casserole

Here is another Fiddlehead Recipe from my trove of fiddlehead fern recipes – Fiddlehead Casserole. Some of my recipes are classic, some are originals from my friends, and some are my own creation. Most recipes and flavor profiles that work for broccoli or asparagus will work for the fiddlehead-shaped sprout of the ostrich fern.

Close-up of Fiddleheads just harvested and cleaned, ready to use on fiddlehead recipes form the Wilderness Wife Blog

These fiddleheads are just harvested today and ready to cook but will need trimming and cleaning first.[/caption]

Delicious Fiddlehead Casserole

This Fiddlehead Fern recipe is just a variation of the old holiday favorite, “Green Bean Casserole” The most 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 them for 10 minutes. Change out the water and boil in the fresh salted water for another 10 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

Print Recipe

The fiddlehead fern is a Northwoods delicacy enjoyed fresh for a short time each spring. There are many ways to prepare them and this quick and easy fiddlehead casserole is always tasty.

Author: The Wilderness Wife
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 6 – 8 1x
Category: Vegetable Casserole
Cuisine: American Northwoods

Ingredients

Scale

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

Instructions

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, 1/2 cup of milk, 1 tsp. soy sauce and fresh ground pepper to taste.
Spray casserole dish with non stick spray.
Put fiddleheads and 1/3 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.