jello / veggie casserole
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.
prep time
20 Min
cook time
method
No-Cook or Other
yield
Ingredients
- 1 package lemon jello
- 1 cup hot water
- 1 cup mayonnaise
- 1 cup cottage cheese or 8 oz. cream cheese
- 1/2 cup green onions, chopped
- 1/2 cup bell peppers, chopped fine
- 1/2 cup celery, chopped fine
- 1/2 cup shredded. chopped carrots
- 1 small apple, peeled & chopped fine
How To Make jello / veggie casserole
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Step 1Chop all of the veggies fine, about the size of pencil erasers. I grate the carrots on cheese grater, then chop if necessary.
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Step 2In 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.
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Step 3Pour into an 8x8 pan or small casserole. Refrigerate until set. Keeps for a long time in fridge.
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Step 4Garnish with lemon zest & lemon peel if desired.
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Step 5Note: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Puddings
Tag:
#Quick & Easy
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
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