This recipe for Sauerkraut Casserole, by Karla Smith, is from Only the Best Volume II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans kraut, rinsed and drained 2 cans diced tomatoes 1 cup packed brown sugar (can use 1/2 cup brown sugar and 1/2 cup Splenda brown sugar) 1 tbsp. caraway seeds 1 med. onion, diced and cooked in bacon grease 8-10 slices bacon, crumbled
Mix all and place in a 13x9 baking dish sprayed with Pam. Bake at 350º for 45 minutes.
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