Categories: casserole, noodes, pumpkin, side dish

Ingredients

• 1/2 lb egg noodles
• 1/4 cup melted butter + more to butter the pan
• 4 cups milk
• 4 eggs
• 1 cup pureed pumpkin
• Pinch of cinnamon
• Pinch of salt
• Bread crumbs

Directions

1. Pumpkin-Noodle Kugel: Cook a half-pound of egg noodles in salted water until not quite done; drain and put them into a buttered baking dish. Whisk together 4 cups milk, 4 eggs, 1 cup puréed cooked pumpkin (canned is fine), 1/4 cup melted butter and a pinch each of cinnamon and salt. Pour over the noodles and sprinkle with bread crumbs (or, for added kitsch, corn flake crumbs). Bake 45 minutes to an hour, or until a knife inserted into the middle comes out clean.

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