Cottage Cheese Vegetable Casserole

Preheat oven to 350°F (175°C).

Heat the reduced calorie margarine in a large skillet over medium heat, then add the chopped onion and cook until softened, about 3-4 minutes.

Add the thinly sliced carrots and sliced mushrooms to the skillet, stirring occasionally, until the vegetables begin to soften, about 5-6 minutes.

Cook the 8-ounce package of noodles according to package directions, then drain and set aside.

In a large bowl, combine the low-fat cottage cheese, skim milk, salt, basil, thyme, and pepper, stirring until well blended.

Add the cooked noodles and the sautéed vegetables to the cottage cheese mixture, folding gently to combine all ingredients.

Pour the casserole mixture into a lightly greased 9x13-inch baking dish and spread evenly.

Bake in the preheated 350°F oven for 35-40 minutes, until the casserole is heated through and lightly browned on top.

Remove from the oven and let rest for 3-5 minutes before serving, then garnish with parsley sprigs if desired.