Jello Veggie Casserole Food
JELLO VEGETABLE SALAD
A nice summery side dish, good at buffets, potlucks, or Sunday night suppers. You can use any colorful vegetable combination you like. We've made this in our family for years.
Provided by Mamie37
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 173.6, Fat 0.1, Sodium 213.8, Carbohydrate 41.1, Fiber 0.9, Sugar 38, Protein 3.7
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.
Provided by Peggi Anne Tebben @cookiequeen
Categories Puddings
Number Of Ingredients 9
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.
VEGETABLE GELATIN SALAD
A great dish for picnics or pot-lucks--especially in the summer when fresh garden vegetables are so abundant. No dairy products, so there's no risk of spoiling after being out on a buffet table for a long time. Just lots of healthy fresh vegetables and the universal appeal of gelatin, for kids and adults alike. I prefer using lemon Jell-O, but I have used lime a lot as well (which is what I used the last time I made this, and remembered to snap a photo). But I've also seen versions of this salad at various pot-luck gatherings that used clear, unflavored gelatin as well. Lots of choices!
Provided by Northwestgal
Categories Vegetable
Time 4h15m
Yield 1 molded salad, 8 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 133.8, Fat 4.9, SaturatedFat 0.4, Sodium 130.9, Carbohydrate 21.3, Fiber 1.1, Sugar 19, Protein 2.5
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