4 tbsp. extra virgin olive oil (EVOO)
1 (16 oz.) pkg. vermicelli or capellini noodles (I use angel hair nests)
3 garlic cloves, pressed or finely chopped
8 oz. sharp cheddar cheese, shredded
2 (10 oz. ea.) cans French onion soup
3 (8 oz. ea.) cans tomato sauce

Preheat oven to 350°F. Coat the bottom of a large frying pan with extra virgin olive oil.

Over low to medium heat, fry the vermicelli noodles until lightly browned on each side. Place in a 9x13-inch or slightly larger baking dish. Sprinkle with chopped garlic. Cover with cheese.

Evenly pour both cans of onion soup over the cheese. Fill one of the onion soup cans with water and evenly pour it over the cheese. Pour the three cans of tomato sauce over the cheese. Rinse each can filling half full with water and pour evenly over the tomato sauce.

Note: For each of the canned ingredients, it takes one half can of water, for the noodles to absorb.

Bake uncovered at 350°F for 55 minutes.

Submitted by: Betty Robertson