1 c Thinly sliced carrots 2 c Low-fat cottage cheese
1/2 c Chopped onion 1/2 c Skim milk
1 tb Reduced calorie margarine 1/2 ts Salt
1/2 c Sliced mushrooms 1/2 ts Basil
1 (8 ounce) package noodles, 1/4 ts Thyme
-cooked and drained 1/8 ts 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.
