Ingredients:

1 c Thinly sliced carrots
1/4 ts Thyme
1/2 ts Basil
1/2 ts Salt
1/2 c Skim milk
2 c Low-fat cottage cheese
cooked and drained
1 (8 ounce) package noodles,
1/2 c Sliced mushrooms
1 tb Reduced calorie margarine
1/2 c Chopped onion
1/8 ts Pepper

Method:

Yield 12 servings - 1/2 C ea.
Each serving may be exchanged for: 1 Bread, 1 Low-Fat Meat Parsley sprigs (optional) 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.