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Sauerkraut and Tomato Casserole recipe

Sauerkraut and Tomato Casserole.A unique mixture of sauerkraut,tomatoes, saut ed onions, brown sugar and bacon makesone surprisingly delicious side dish. It’s ideal served withsmoked Polish sausage (such as kielbasa) or ham. Tip: This tastyconcoction can also be used in place of the plain sauerkrautin the classic “kraut dog” sandwich.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Sauerkraut and TomatoCasserole

4 slices smoked bacon1 small onion, chopped1 (28-ounce) can whole peeled tomatoes,well drained1/4 cup brown sugar, packed1 (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 drippingsin the skillet.
  • Saute onion in reserved drippings untilsoftened. Add the tomatoes, brown sugar and pepper, breakingup tomatoes. Add the sauerkraut, mixing well (a fork does thisjob best), and heat through.
  • Pour mixture into a greased casseroledish and cover.
  • Bake 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” taste,lightly rinse the sauerkraut with cold water and drain thoroughly…butdon’t over do it or too much flavor may be lost.

    Nutritional Information Per Serving (1/8of recipe): 229.1 calories; 69% calories from fat; 17.7g totalfat; 15.5mg cholesterol; 483.1mg sodium; 417.8mg potassium; 16.4gcarbohydrates; 3.9g fiber; 11.5g sugar; 12.5g net carbs; 1.9gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

    Polish Bigos Sauerkraut – Kitchen Cat

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