JELLO / VEGGIE CASSEROLE

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JELLO / VEGGIE CASSEROLE image

Every year we have an annual BBQ at our house for a lot of our friends before the winter sets in. I make the meats & spinach dip & everyone else brings a side dish. This is one a friend of mine brought this year. Must try.

Provided by Peggi Anne Tebben

Categories     Puddings

Time 20m

Number Of Ingredients 9

1 pkg lemon jello
1 c hot water
1 c mayonnaise
1 c cottage cheese or 8 oz. cream cheese
1/2 c green onions, chopped
1/2 c bell peppers, chopped fine
1/2 c celery, chopped fine
1/2 c shredded. chopped carrots
1 small apple, peeled & chopped fine

Steps:

  • 1. Chop all of the veggies fine, about the size of pencil erasers. I grate the carrots on cheese grater, then chop if necessary.
  • 2. In large mixing bowl, dissolve jello in boiling water. While hot, mix mayonnaise & cream cheese or cottage cheese in .I use cream cheese. Add veggies & mix in.
  • 3. Pour into an 8x8 pan or small casserole. Refrigerate until set. Keeps for a long time in fridge.
  • 4. Garnish with lemon zest & lemon peel if desired.
  • 5. Note: May be doubled. If doubled, place in a 9 x 13 glass cake pan or larger casserole dish. Also, for this picture, the original recipe calls for 1 c. of each veggie. I used 1/2 c. onion, 1/2 c. bell pepper,1 c. celery , 1c. carrot & the apple. The revision I have listed above is much better. It just had too much veggies in it.

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