Fiddlehead Casserole Recipes

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FIDDLEHEAD CASSEROLE



Fiddlehead Casserole image

Make and share this Fiddlehead Casserole recipe from Food.com.

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs fiddleheads, cooked
1/2 cup almonds, flaked, toasted
1/2 cup breadcrumbs, buttered
4 cups milk
1/4 cup flour
1/4 cup butter or 1/4 cup margarine
1 teaspoon salt
1/2 cup old cheddar cheese, grated

Steps:

  • Grease 8x11-inch casserole; spread cooked fiddleheads over bottom of pan.
  • Make cheese sauce from milk, flour, margarine, salt and cheese in top of double boiler.
  • Pour sauce over fiddleheads. Top with almonds and breadcrumbs.
  • Bake 30 minutes at 350°F Serve hot.

Nutrition Facts : Calories 390.9, Fat 24.5, SaturatedFat 11.5, Cholesterol 54.7, Sodium 696.6, Carbohydrate 28.8, Fiber 1.9, Sugar 1.2, Protein 19.3

VERMONT FIDDLEHEAD PIE



Vermont Fiddlehead Pie image

Vermont Fiddlehead Pie presented by The Combes Family Inn. Spring and fiddleheads are synonymous in Vermont. Ruth picks these in nearby fields as the Vermont countryside makes its annual transition from Mud to Green. Once the ferns have been washed and cleaned, after removing the paper thin membrane that clings to the coiled fern, they are sautéed with fresh garlic and herbs or blanched before freezing for later use in casseroles and pies. Broccoli or zucchini may be substituted for fiddleheads. Just remember that Vermonters do not eat quiche so this is called a pie.

Provided by katie in the UP

Categories     Savory Pies

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

1 (9 inch) pie crusts, uncooked
1 small onion, chopped
2 tablespoons olive oil
1 cup cheddar cheese, shredded Vermont cheese recommended
4 eggs
1 cup half-and-half
1 tablespoon coarse grain mustard
1 tablespoon flour
2 cups fiddleheads

Steps:

  • Preheat oven to 350 degrees.
  • Precook pie crust for about 20 minutes (prevents soggy crusts).
  • Sauté fiddleheads in olive oil until tender.
  • Place fiddleheads in pie crust, place cheese on top pf fiddle heads.
  • Blend eggs, mustard, milk, flour, and pour over fiddle heads and cheese.
  • Bake at 350 degrees for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie.
  • Let set for 5 minutes or so before cutting. Serve hot or cold.

CREAMY CHICKEN AND FIDDLEHEADS



Creamy Chicken and Fiddleheads image

A delicious and different way to serve fiddlehead ferns. This is easy to make and a great main dish for company.

Provided by Lana

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 11

½ cup Italian salad dressing, divided
1 teaspoon Greek seasoning
3 cloves garlic, crushed
4 skinless, boneless chicken breast halves
2 cups fiddlehead ferns, ends trimmed
1 teaspoon vegetable oil
⅓ cup white wine
¼ cup brown sugar
3 tablespoons all-purpose flour
1 cup cold water
salt and ground black pepper to taste

Steps:

  • Whisk together 1/4 cup Italian salad dressing, Greek seasoning, and garlic in a glass or ceramic bowl. Add chicken; turn to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 15 minutes or up to overnight.
  • Bring a large pot of lightly salted water to a boil. Add fiddleheads, and cook until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and set aside.
  • Heat vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade, discard the unused marinade, and fry chicken, turning occasionally, until golden brown on the outside and no longer pink at the center, about 15 minutes. Remove chicken from the pan, place into a serving dish, and keep warm.
  • Stir fiddleheads into the same skillet with remaining 1/4 cup Italian salad dressing, white wine, and brown sugar. Cook and stir until fiddleheads are tender, about 7 minutes.
  • Whisk flour and water together in a small bowl, and stir flour mixture into fiddleheads. Bring sauce to a simmer, and continue cooking until sauce thickens, about 5 minutes. Season with salt and pepper. Pour fiddleheads and sauce over chicken breasts and serve immediately.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 25.5 g, Cholesterol 67.2 mg, Fat 12.6 g, Fiber 0.3 g, Protein 27.8 g, SaturatedFat 2.3 g, Sodium 670.5 mg, Sugar 16 g

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