Jello Veggie Casserole Recipes

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.

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.