Fiddlehead Casserole

Fiddlehead, fiddlehead recipe, fiddlehead recipes, how to cook fiddleheads

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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.


  • 1 can Campbell’s cream of mushroom soup
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • 4 cups cooked fiddleheads
  • Fresh coarse ground pepper
  • 11/3 cups French’s French Fried Onions


  1. Preheat oven to 350F
  2. Thoroughly rinse fiddleheads in cold water in a colander. Be sure to remove any brown papery skins.
  3. Boil for 10 minutes.
  4. Change out the water and boil in the fresh salted water for another 15 minutes. Drain and set aside.
  5. Mix together Mushroom Soup, 1/2 cup of milk, 1 tsp. soy sauce and fresh ground pepper to taste.
  6. Spray casserole dish with non stick spray.
  7. Put fiddleheads and 1/3 cup of onion rings in casserole and toss to mix.
  8. Pour soup mixture over the fiddleheads and onions.
  9. Bake for 25 minutes.
  10. Remove from oven and stir to mix.
  11. Sprinkle remaining onion rings on top and bake for 10 more minutes.