---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Casseroles, Main dish, Vegetables, Pasta
       Yield: 2 servings
       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