Sauerkraut and Tomato Casserole
A unique mixture of sauerkraut, tomatoes, sautéed onions, brown sugar and bacon makes one surprisingly delicious side dish. It's ideal served with smoked Polish sausage (such as kielbasa) or ham. Tip: This tasty concoction can also be used in place of the plain sauerkraut in the classic "kraut dog" sandwich.
4 slices smoked bacon
1 small onion, chopped
1 (28-ounce) can whole peeled tomatoes, well drained
1/4 cup brown sugar, packed
1 (32-ounce) package refrigerated sauerkraut, drained*
Freshly ground pepper to taste
- Fry bacon in a large skillet until crisp; crumble and set aside, reserving about 2 tablespoons drippings in the skillet.
- Sauté onion in reserved drippings until softened. Add the tomatoes, brown sugar and pepper, breaking up tomatoes. Add the sauerkraut, mixing well (a fork does this job best), and heat through.
- Pour mixture into a greased casserole dish and cover.
- Bake in a preheated oven at 350°F (175°C) for 40 minutes, uncover and bake an additional 20 minutes.
- Sprinkle with the crumbled bacon and serve.
Makes 8 or more servings.
*For a milder, less tangy flavor, lightly rinse the sauerkraut with cold water and drain thoroughly, .but don't over do it or too much flavor may be lost.
Nutritional Information Per Serving (1/8 of recipe): 229.1 calories; 69% calories from fat; 17.7g total fat; 15.5mg cholesterol; 483.1mg sodium; 417.8mg potassium; 16.4g carbohydrates; 3.9g fiber; 11.5g sugar; 12.5g net carbs; 1.9g protein.