Cottage Cheese Vegetable Casserole

1 c Thinly sliced carrots

1/2 c Chopped onion

1 tb Reduced calorie margarine

1/2 c Sliced mushrooms

1 (8 ounce) package noodles,

-cooked and drained 2 c Low-fat cottage cheese

1/2 c Skim milk

1/2 ts Salt

1/2 ts Basil

1/4 ts Thyme

1/8 ts Pepper

Parsley sprigs (opt.) Yield 12 servings - 1/2 C ea. Each serving may be exchanged for: 1 Bread, 1 Low-Fat Meat Combine carrots, onion and margarine in non-stick skillet; cook on medium heat until tender. Add mushrooms and cook 5 minutes; set aside Combine remaining ingredients, except parsley, in large bowl; stir in cooked vegetables. Turn mixture into nonstick 2 Qt. casserole. Cover and bake at 350 for 30 minutes or until bubbly. Garnish with parsley before serving, if desired. Posted from the Echo`s Library 04/19/94 by Frank Skelly