Tracey's Cheesy Egg Casserole
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Some recipes are delicious… and some recipes come with a story that makes them even better. This one has both.
Equipment
- 1 9x13-inch casserole dish
- mixing bowl
- Immersion blender or standard blender
- spatula
- aluminum foil
- cutting board
- knife
Ingredients
- 12 large eggs
- 2 10 oz cans cream of celery soup
- 1 16 oz bag frozen mixed vegetables carrots, corn, green beans
- 1 8 oz bag Monterey Jack cheese finely shredded, divided
- 1 8 oz bag cheddar cheese finely shredded, divided
- flat-leaf parsley chopped, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Grease a large 9x13-inch casserole dish.
- In a large mixing bowl or blender, combine the eggs and cream of celery soup. Blend with an immersion blender (or regular blender) until smooth.12 large eggs, 2 10 oz cans cream of celery soup
- Fold in the frozen vegetables and half of the shredded Monterey Jack and cheddar cheeses. Stir until everything is evenly combined.1 16 oz bag frozen mixed vegetables, 1 8 oz bag Monterey Jack cheese, 1 8 oz bag cheddar cheese
- Pour the mixture into the prepared casserole dish. Spread evenly with a spatula.
- Top generously with the remaining shredded cheeses, creating a thick, cheesy crust.1 8 oz bag Monterey Jack cheese, 1 8 oz bag cheddar cheese
- Cover the dish loosely with aluminum foil and bake for 60 minutes. After 1 hour, check with a fork or knife inserted into the center—if it comes out clean, the casserole is fully cooked. (If the top needs more browning, remove the foil for the last 10 minutes of baking.)
- Remove from the oven and let rest for 5–10 minutes before serving. Garnish with chopped flat-leaf parsley.flat-leaf parsley
Video
More About This Recipe
Kitchen Tools You’ll Need
- 9×13-inch casserole dish
- Mixing bowl
- Immersion blender or standard blender
- Spatula
- Aluminum foil
- Cutting board + knife for garnish
Cooking Tips for Holiday Success
- Use finely shredded cheese.
It melts more quickly and creates that gorgeous golden crust. - Frozen veggies are perfect here.
No need to thaw — they help keep the center tender and moist. - Let it rest!
The 5–10 minute rest is where the casserole sets, making slicing easier. - Make-ahead option:
You can mix everything the night before and refrigerate.
Bake fresh in the morning (you may need an additional 5–10 minutes of cook time). - Feeds a crowd beautifully.
If you’ve got a smaller group, simply cut the recipe in half.
Tried this recipe?Let us know how it was!