Bing Crosby’s Red Devil is a quirky, comforting throwback to mid-century American home cooking. Rich, creamy, and unmistakably nostalgic, this dish combines American cheese, tomato soup, peas, and eggs into a thick, savory mixture served over toast. It’s simple, hearty, and full of retro charm—a snapshot of the kind of cozy, no-fuss food enjoyed in Hollywood’s golden age.
Why Everyone Will Love This Recipe
- A true vintage comfort food classic
- Made with simple, pantry-friendly ingredients
- Creamy, savory, and surprisingly satisfying
- Quick to prepare with minimal cleanup
- Perfect for fans of nostalgic, old-school recipes
What Is the Red Devil?
The Red Devil is a mid-20th-century American dish that reflects the era’s love of convenience foods paired with comforting flavors. Using processed cheese, canned soup, and eggs, it creates a rich, velvety mixture reminiscent of a savory cheese sauce. Bing Crosby’s version adds peas for texture and color and is traditionally spooned generously over toast for an easy meal.
Cooking Tips
- Use low heat to prevent the cheese from scorching.
- Stir constantly once the cheese starts melting for a smooth texture.
- The eggs should be folded in off the heat—they should thicken the mixture, not scramble.
- Garlic and oregano are optional but add extra flavor depth.
- Serve immediately for the creamiest consistency.
Frequently Asked Questions
What kind of cheese should I use?
Classic American cheese is traditional and melts smoothly. Avoid sharp or aged cheeses for this recipe.
Will the eggs cook safely?
Yes. The residual heat thickens the eggs gently without scrambling them.
Can I skip the peas?
Absolutely. They’re traditional but optional if you prefer a smoother dish.
Is this more of a breakfast or dinner dish?
It works as either—think of it as a savory brunch or a cozy, light supper.
Can I make this ahead of time?
It’s best served fresh. Reheating can affect the texture of the eggs.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently over low heat, stirring constantly.
How to Freeze
Freezing is not recommended, as the cheese and egg mixture can separate when thawed.
Ingredients
- 1 Tbsp olive oil
- 1 clove garlic, minced (optional)
- ½ tsp dried oregano (optional)
- 1 lb American cheese, broken into pieces
- 1 can tomato soup (undiluted)
- 1 can peas, drained
- 2 large eggs, well beaten
- Toast, for serving
How to Make Bing Crosby’s Red Devil
- Heat the oil: Pour olive oil into a large skillet over low heat.
- Add aromatics (optional): Lightly fry garlic in the oil until fragrant. Sprinkle in oregano if using.
- Melt the cheese: Break the cheese into small pieces and add to the skillet. Cook gently, stirring, for about 5 minutes.
- Add soup: Pour in the undiluted tomato soup and cook slowly over low heat until the mixture is thick and smooth.
- Stir in peas: Add drained peas and simmer for a few minutes.
- Finish with eggs: Remove from heat. Fold in beaten eggs gently—they should thicken the mixture without cooking fully.
- Serve: Spoon generously over squares of toast and serve immediately.
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