Yum! I used whole grain egg noodles and 1/3rd Less Fat Garlic Philly Creme. I added fresh chopped parsley and topped it with 2 TBS of whole wheat seasoned breadcrumbs mixed with 2 TBS of grated parmesan cheese instead of the Ritz/butter topping. Also, I was worried about the other comments about it being dry, so just to be sure, I added about 1/4 cup of the pasta cooking water. I did add some salt to the pasta mixture before putting it in a greased 8 x 8 pan. It came out really well! And the hardest part was boiling the noodles. I am going to experiment more with the Philly Creme. It's so yummy and convenient!

So good! I didn't even use Hawaiian salt. I just rubbed the roast with kosher salt added one TBSP of liquid smoke and kept it on low for the full 20 hours. I think cooking it that long makes all the difference. Not sure if my crockpot is a bit too hot, but I didn't have any drippings and it started to get a bit toatsy on the bottom, so I just added some water every now and then to make sure nothing burned. I freeze the leftovers and thaw/reheat in the microwave (2-3 mins) in a bowl with a TBSP of water and cover with plastic wrap. You can't go wrong with this recipe!

Good recipe but you MUST drain the pumpkin overnight in a cheesecloth or paper towel lined strainer. You will drain a lot of water out of the pumpkin puree and you will left with a nice, dense puree.