1 can tomato soup
1 pkg. lemon Jello
1/3 c. chopped celery
1/3 c. chopped green pepper
1/3 c. chopped onion
1 c. cottage cheese
1 c. mayonnaise

Heat soup and dissolve Jello. Remove from stove and add chopped ingredients. When cool, add cheese and mayonnaise. Pour into 1 1/2 quart round salad mold that has been oiled with salad oil. Place in refrigerator. This also freezes well. You need only remove from freezer and place in refrigerator the morning you will use it.