FREDDIE JOHNSON MDTF77A
1 package Vermicelli, (8 oz.)
1/4 cup Vegetable oil
1 medium Onion, finely chopped
1 cl Garlic, minced
1 can Tomatoes, cut up (16 oz.)
1 can Chicken broth, (11 oz.)
Salt & pepper to taste
1 tbsp Cumin powder
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Sauté vermicelli in oil until light brown. Drain on paper towels. Place it in casserole. Brown onion and garlic in remaining oil in skillet. Add tomatoes and chicken broth with S & P and cumin. Cover vermicelli with sauce. Cover casserole and bake 1 hour in preheated 350 oven, adding more chicken broth as liquid is absorbed, if needed.
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