We’re flipping out about this upside-down noodle kugel recipe. Perfect for a dairy Shavuot meal!
- Cook Time
- Prep Time
- 8 ounces egg noodles
- ¾ cup cottage cheese
- ½ cup sour cream
- ¼ cup melted butter
- ⅓ cup sugar
- 3 eggs
- ¼ teaspoon vanilla extract
- ½ teaspoon salt
- 1 red plum, sliced
- Preheat oven to 350℉ / 180℃.
Boil the egg noodles according to the instructions on the package (al dente).
In a large bowl, mix the cottage cheese, sour cream, butter, sugar, eggs, vanilla extract and salt.
Mix in the cooked egg noodles until well combined.
Grease a bundt pan. Slice a plum and place each slice at the bottom of the pan. Add the noodle mixture on top and flatten with a spatula. Bake for 50 minutes until crispy on top.
Use a spatula to loosen the edges. When the bundt pan is cool enough to handle place a plate on top then flip over. Jiggle the pan until the kugel comes free and drops onto the plate. Sprinkle with cinnamon and serve hot. Or refrigerate and reheat before serving.