JELLO / VEGGIE CASSEROLE

1
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.

Rating:

★★★★★ 2 votes

Comments:
Prep:
20 Min
Method:
No-Cook or Other

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

How to Make JELLO / VEGGIE CASSEROLE

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.

Printable Recipe Card

About JELLO / VEGGIE CASSEROLE

Course/Dish: Puddings
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy



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