photo: Tuna Noodle Casserole, Level 5 plate
Tuna Noodle Casserole
5The family’s version
- Egg noodles
- Tuna in cream sauce
- Crispy fried-onion topping
The Level 5 version
- 100 g cooked egg noodles
- 80 g canned tuna, well drained
- 180 ml thick cream sauce (béchamel)
- 30 g soft-cooked carrot, finely diced
- Sauce thickener as needed
Convert it
- Cook the noodles past al dente to genuinely soft, then chop into pieces no larger than 4 mm.
- Flake and mash the tuna finely, checking for any firm chunks.
- Make the cream sauce thick enough that it coats a spoon and doesn't run thin — thicken further if needed.
- Fold noodles, tuna, and carrots through the sauce until everything is coated and cohesive.
- Bake the family casserole with its crispy topping; serve the Level 5 portion from before the topping goes on. Fork pressure test first.
EquipmentSharp knife, fork for testing
SLP tipCasseroles convert beautifully — the sauce is already doing the binding work. The crispy topping is the only thing that has to go.
Before serving: run the fork pressure test on the finished plate. Recipes guide you to a texture — only the test confirms it.