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Sauerkraut and Tomato Casserole

4 slices bacon

1 small onion, chopped

1 (28-ounce) can tomatoes, well drained

1/4 cup brown sugar, packed

1 (32-ounce) package refrigerated sauerkraut, drained
Freshly ground pepper

1. Fry bacon in skillet until crisp; crumble and set aside, reserving about 2 tablespoons drippings.
2. Saute onion in reserved drippings until softened. Add tomatoes, brown sugar and pepper, breaking up tomatoes. Add the sauerkraut and heat through.
3. Pour mixture into a greased casserole dish and cover. Bake at 350*F (175*C) for 40 minutes, uncover and bake an additional 20 minutes. Sprinkle with crumbled bacon and serve.

Serves 4 to 6.