Directions
Pre-heat oven to 400°F (200°C).
In a large pot of boiling water, cook egg noodles to “al dente” according to package directions. Drain.
In a small bowl, combine bread crumbs, Parmesan, Cheddar and Margarine; set aside.
In a large skillet, heat oil over medium heat; sauté pearl onions until golden brown. Add oregano and sauté for 5 minutes. Add lemon zest and juice and sauté for 1 minute. Remove from heat and gently combine mixture with tuna, Knorr® Homestyle Mushroom Soup with Real Cream and peas.
Transfer to a casserole dish and sprinkle top with the bread crumb mixture. Bake for 15 minutes or until mixture is bubbling and topping is golden brown.
* To make peeling pearl onions easy, soak onions in some warm water for 5 minutes to loosen skin. Trim off a thin slice from root, leaving most of the root intact, and slip the skin off.