JELLO / VEGGIE CASSEROLE

Peggi Anne Tebben

By
@cookiequeen

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.


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Comments:

Prep:

20 Min

Ingredients

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

Directions Step-By-Step

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.

About this Recipe