Jello Veggie Casserole Recipes

JELLO / VEGGIE CASSEROLE

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.

SLOPPY JOE VEGGIE CASSEROLE

Steps:

• Cook pasta according to package directions. , Meanwhile, cook beef and onion in a large skillet over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the vegetables, water, tomato sauce, tomato paste, sloppy joe mix, parsley and oregano. Bring to a boil. Reduce heat; simmer, uncovered, 7-9 minutes or until vegetables are crisp-tender. Drain pasta; stir into beef mixture. , Spoon half the mixture into a greased 13x9-in. baking dish. Top with cottage cheese, 3/4 cup Colby-Monterey Jack cheese and the remaining pasta mixture., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining Colby-Monterey Jack cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

JELLO VEGETABLE SALAD

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.

VEGETARIAN CASSEROLE

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

STRAWBERRY JELLO CASSEROLE

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).