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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Folks who aren't fond of the sour in sauerkraut will enjoy this vacation sweetened with brown sugar and priced at 29 cents a serving. This side dish sounds strange, but it's really good-even cold, assures Margery Bryan of Moses Lake, Washington. Ingredients:
4 bacon strips, diced |
1 medium onion, chopped |
1 can (27 ounces) sauerkraut, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 cup packed brown sugar |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender.
2. Stir in sauerkraut, tomatoes, brown sugar and bacon. Bring to a boil. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 10 servings.
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