Cottage Cheese Vegetable Casserole

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 cups 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
Parsley sprigs (optional)
Yield 12 servings – 1/2 C ea.

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.