1 (7 oz.) pkg. elbow macaroni
1 c. creamed cottage cheese
2 (12 oz.) cans roast beef with gravy
1 (10 oz.) pkg. frozen peas, cooked
1 (4 oz.) can sliced mushrooms, drained
2 tbsp. chopped parsley
2 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 c. buttered bread crumbs

Cook macaroni as package directs; drain, combine roast beef with gravy, cooked peas, mushrooms, cottage cheese, parsley, Worcestershire sauce, thyme and salt. Fold in macaroni. Turn into shallow 2 quart baking dish. Sprinkle with bread crumbs. Bake at 350 degrees for 25 minutes or until hot.