Instructions: Saute vermicelli in oil until light brown. Drain on paper twoels. 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.

NOTE: I made this 4/30/97 using a 14 1/2 oz. can of Hunts Diced tomatoes, undrained. I put the "called for" 11 oz. of chicken stock in and then added another 5 oz. halfway through cooking. I used my own homemade chicken stock and baked it in the convection oven for about 40 minutes. F.J.

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