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Add a photoServings: 1
Ingredients
- 1 pkt Vermicelli, (8 ounce.)
- 1/4 c. Vegetable oil
- 1 med Onion, finely minced
- 1 cl Garlic, chopped
- 1 can Tomatoes, cut up (16 ounce.)
- 1 can Chicken broth, (11 ounce.) Salt & pepper to taste
- 1 Tbsp. Cumin pwdr
Directions
- Saute/fry vermicelli in oil till light brown. Drain on paper twoels. Place it in casserole. Brown onion and garlic in remaining oil in skillet. Add in 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.
- NOTE: I made this 4/30/97 using a 14 1/2 ounce. can of Hunt's Diced tomatoes, undrained. I put the "called for" 11 ounce. of chicken stock in and then added another 5 ounce. halfway through cooking. I used my own homemade chicken stock and baked it in the convection oven for about 40 min. F.J.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 795g | |
| Calories 611 | |
| Calories from Fat 500 | 82% |
| Total Fat 56.64g | 71% |
| Saturated Fat 4.36g | 17% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 987mg | 41% |
| Potassium 974mg | 28% |
| Total Carbs 22.14g | 6% |
| Dietary Fiber 6.0g | 20% |
| Sugars 8.88g | 6% |
| Protein 8.24g | 13% |
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