1 c. tomato soup (undiluted)
1 c. mayonnaise
1 c. celery, diced
1/4 to 1/2 c. onion, chopped
1 (3 oz.) pkg. lemon jello
1 c. cottage cheese
1 c. bell pepper, chopped

Heat undiluted soup until hot, but not boiling. Stir in lemon jello until dissolved. Add remaining ingredients and mix well. Pour into mold and refrigerate.