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.

Cassarolo Macho

1 pound ground beef — browned, drained
2 cloves garlic cloves — crushed
2 teaspoons salt 2 teaspoons sugar
16 ounces tomato sauce
1 cup sour cream
8 ounces cream cheese — softened
6 green onions — minced
8 ounces noodles — cooked as directed
1 cup cheddar cheese — grated

Heat oven to 350 degrees.
Brown beef with garlic.
Add salt, sugar and tomato sauce and simmer.
Combine sour cream, cream cheese, and onion.
Spray 2-3 quart casserole.
Put 1/2 of the noodles and 1/2 of the tomato sauce in botton.
Layer with sour cream mixture.
Top with remaining noodles and the tomato sauce.
Bake for 35 minutes.
Serves 6.