Jello Veggie Casserole Recipes

Steps:

• Disolve/stir Jello in 2 cups of boiling water for 2 minutes.
• Add thawed berries and blend with hand mixer until fruit is chopped/blended well.
• Place in refrigerator for 2-3 hours or until 1/2 hardened/set.
• After 1/2 set, lightly fold in sour cream and Cool Whip.
• Place in serving dish and return to refrigerator until set (apprx. 2 hours).

Steps:

• Make jello according to package directions.
• Pour into glass serving dish, or mold, which ever you prefer.
• Let the jello thicken a bit, so your vegetables won't sink.
• Stir in the vegetables, and chill until set.
• Serve with Thousand Island dressing on the side.

Steps:

• Place gelatin crystals in a large bowl. Add 2 cups of boiling water, and stir 2 minutes or until gelatin is completely dissolved. Add 2 cups cold water, and stir well. Let cool about 15 minutes, then chill in refrigerator for 1½ hours.
• Remove gelatin from the refrigerator. Add the chopped nuts, chopped radishes, chopped green onion, chopped celery, chopped cucumbers, vinegar, and desired amount of salt (for seasoning). Stir well.
• Return the gelatin salad to the refrigerator to set completely, at least 2 to 4 hours (or overnight is ideal).
• NOTE - Cooking time is primarily the necessary chilling time that it takes for the gelatin to set completely.
• TIP - you can adjust the ingredients if you wish, using your favorite vegatables. And you can even add fruit if you wish. Just DO NOT include fresh pineapple, kiwi, papaya, figs, or guava (as the gelatin will not set).

Steps:

• Chop all of the veggies fine, about the size of pencil erasers. I grate the carrots on cheese grater, then chop if necessary.
• 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.
• Pour into an 8x8 pan or small casserole. Refrigerate until set. Keeps for a long time in fridge.
• Garnish with lemon zest & lemon peel if desired.
• 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.