Diabetic-friendly Cottage Cheese Vegetable Casserole

Preheat oven to 350°F (175°C). Cook the 8-ounce package of noodles according to package directions, then drain and set aside.

Melt the reduced calorie margarine in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened.

Stir in the thinly sliced carrots and sliced mushrooms to the skillet. Cook for 5–6 minutes, stirring frequently, until the vegetables are tender-crisp.

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

Add the cooked noodles and the vegetable mixture from the skillet to the cottage cheese mixture. Fold gently until all ingredients are evenly combined.

Transfer the casserole mixture to a 9×13-inch baking dish, spreading it evenly.

Bake at 350°F for 35 minutes, until the casserole is heated through and the top is lightly golden.

Remove from oven and let rest for 2–3 minutes before serving. Garnish with parsley sprigs if desired.