Cottage cheese vegetable casserole

2 servings

Ingredients

Quantity Ingredient
1 cup Thinly sliced carrots
½ cup Chopped onion
1 tablespoon Reduced calorie margarine
½ cup Sliced mushrooms
1 (8 ounce) package noodles, cooked and drained
2 cups Low-fat cottage cheese
½ cup Skim milk
½ teaspoon Salt
½ teaspoon Basil
¼ teaspoon Thyme
⅛ teaspoon Pepper

Directions

Yield 12 servings - ½ 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.

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