1 Cup thinly sliced carrots
1/2 Cup skim milk
1/2 Cup chopped onion
1/2 Teaspoon salt
1 Tablespoon reduced calorie margarine
1/2 Teaspoon basil
1/2 Cup sliced mushrooms
1/4 Teaspoon thyme
1 (8 ounce) package noodles
1/8 Teaspoon pepper
cooked and drained
Parsley sprigs (optional)
2 Cup low-fat cottage cheese

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 quart casserole
Cover and bake at 350f for 30 minutes or until bubbly
Garnish with parsley before serving

Food exchange per serving 1/2 cup 1 bread 1 low-fat meat

Courtesy The Echo's Library by Frank Skelly

Serves 12