Sauerkraut and Bacon Casserole

This is another one of Dot’s recipes that she always made for her family when they had BBQ.  I was cleaning out my pantry, so I didn’t use the exact ingredients as listed.  Instead of tomatoes and sugar, I use some all natural tomato soup (same weight as the tomatoes in the recipe) and omitted the sugar.  Then I used a cup of cooked crumbled bacon and a generous drizzle of extra virgin olive oil, instead of raw bacon pieces.  I like it tart, but I could have put about a cup of sugar in it (the tomato soup had some sugar in it).

Sauerkraut and Bacon Casserole

Sauerkraut and Bacon Casserole

Yield: Serves 25-30

Ingredients

  • 2 (33oz) cans diced tomatoes with juice
  • 2 (29oz) cans sauerkraut with juice
  • 2 1/2 cups sugar
  • 1 lb raw bacon, cut into small pieces

Instructions

  1. Heat oven to 400.
  2. Mix all ingredients.
  3. Divide between 2 (3 qt) greased baking dishes.
  4. Bake uncovered at 400 for 10 minutes, reduce heat to 325 and bake for 3 hours.
http://www.centexcooks.com/sauerkraut-and-bacon-casserole/