Sauerkraut Casserole


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Last week I made a brief trip back to the Midwest to visit my family since I couldn’t be there for Thanksgiving. My grandparents and parents joined us at my sister’s place where we had a feast of pork chops, applesauce, squash, and other good cold-weather foods. My grandma, who is a fabulous German cook, brought a sauerkraut casserole that is so delicious my 2 ½ year old nephew even loved it. How do you get picky eaters to eat kraut, you ask? Add the magical ingredient that makes everything better: bacon.

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I used my homemade sauerkraut, but of course you can use store bought kraut.


8 slices of bacon, diced
1 medium onion, diced
Sauerkraut, homemade, or one 16 oz. can
2 c crushed tomatoes, drained
1 c brown sugar


Cook bacon until lightly browned. Add onions and saute until golden. Spoon off the excess fat and add the remaining ingredients. Mix thoroughly. Pour into covered casserole dish and bake at 350 degrees for about an hour.

I made it at home and paired it with venison brats and beer. It’s a little taste of Germany.


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