Ingredients

1 C. thinly sliced carrots
1/2 C. chopped onion
1 Tbsp. reduced calorie margarine
1/2 C. sliced mushrooms
8 oz. package noodles, cooked and drained
2 C. low fat cottage cheese
1/2 C. skim milk
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. thyme
1/8 tsp. pepper
parsley sprigs (optional)

Cooking Instructions

Combine carrots, onion and margarine in nonstick 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 350 degrees F. for 30 minutes, or until bubbly. Garnish with parsley before serving, if desired.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)