German Sauerkraut Casserole

 

1/2 pound bacon cut into one-inch pieces, cooked crisp. Reserve 2-3 T. drippings

1 C. onion, diced

One 15-ounce can petite diced tomatoes, drained

1/2 C. brown sugar

1/2 C. sugar

1-quart fresh sauerkraut from the refrigerated section. Do not drain.

 

Preheat the oven to 350 degrees. Fry bacon until crisp. Reserve 2-3 T. of the drippings. Sauté onion in bacon drippings until transparent. Combine all ingredients in a shallow casserole dish. (You want some of the liquid to evaporate.) Bake at 350 degrees for one hour.