1 cup Thinly sliced carrots

1/2 cup Chopped onion

1 tablespoon Reduced calorie margarine

1/2 cup Sliced mushrooms

1 (8 ounce) package noodles

cooked and drained 2 cup Low fat cottage cheese

1/2 cup Skim milk

1/2 teaspoon Salt

1/2 teaspoon Basil

1/4 teaspoon Thyme

1/8 teaspoon Pepper

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.