Are you ready to embark on a culinary adventure that combines the rustic charm of wild fiddleheads with the classic comfort of a hearty ham casserole? This isn't just another recipe – it's a delicious journey that transforms humble ingredients into a mouthwatering masterpiece that will have your family and friends begging for seconds! Imagine a dish that perfectly balances earthy green fiddleheads, savory ham, and a creamy, cheesy base that's guaranteed to become your new favorite comfort food.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups fiddleheads, cleaned
- 2 cups diced ham
- 1 cup cooked rice
- 1 cup cream of mushroom soup
- 1 cup shredded cheese
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking casserole dish with butter or cooking spray to prevent sticking.
- Clean fiddleheads thoroughly by trimming the ends and rinsing under cold water. Blanch fiddleheads in boiling salted water for 3-4 minutes to remove any bitterness and ensure they are tender. Immediately transfer to an ice bath to stop cooking, then drain well.
- In a large mixing bowl, combine diced ham, cooked rice, cream of mushroom soup, and half of the shredded cheese. Mix ingredients thoroughly until well incorporated.
- Gently fold the blanched fiddleheads into the ham and rice mixture. Season with salt and pepper to taste, ensuring even distribution of seasonings.
- Transfer the mixture into the prepared casserole dish, spreading it evenly. Top with remaining shredded cheese and sprinkle breadcrumbs over the surface for a crispy texture.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through. The cheese should be melted and bubbly.
- Remove from oven and let stand for 5-10 minutes before serving to allow the casserole to set and cool slightly.
- Serve hot as a complete meal, garnishing with fresh herbs like parsley or chives if desired.
Tips
- Fiddlehead Cleaning is Crucial: Always clean fiddleheads thoroughly to remove any dirt or debris. The blanching step is key to removing any bitterness and ensuring a tender texture.
- Don't Overcook: Be careful not to overcook the fiddleheads during blanching – 3-4 minutes is the sweet spot for maintaining their delicate texture and vibrant green color.
- Cheese Selection Matters: While the recipe calls for shredded cheese, experiment with different varieties like sharp cheddar or gruyere for added depth of flavor.
- Make it Ahead: This casserole can be prepared in advance and refrigerated before baking. Just add an extra 10-15 minutes to the baking time if cooking from cold.
- Customize Your Topping: For an extra crispy top, mix some grated parmesan into the breadcrumbs or add a sprinkle of herbs like thyme or rosemary.
- Serving Suggestion: Pair this casserole with a light green salad or crusty bread to complete the meal. It's perfect for weeknight dinners or potluck gatherings!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 20g
Protein: 15g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 45mg
