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