Serves: 5
Total Calories: 205

1 (14 1/2-ounce) can tomato, coarsely chopped, undrained
1 (16-ounce) can sauerkraut, undrained
1 cup sugar
6 slices raw bacon, cut in 1/2-inch pieces
1/2 teaspoon freshly ground pepper

Preheat oven to 325°. Grease a flat (see Note) 2-quart glass baking dish. Place all ingredients in the dish and combine thoroughly. (You may have to use your hands to distribute bacon evenly.) Bake, uncovered, for 2 hours and 15 minutes, or until top begins to brown deeply and most of the liquid has cooked away.

Note: It is important to use a flat dish so the liquid evaporates as it cooks.

Nutritional Facts:

Serves: 5
Total Calories: 205
Calories from Fat: 36

More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
Garlic Roasted Potatoes
Parmesan Potato Rounds
Potato Latkes I
Farmhouse Potatoes ’n Ham
Holiday Mashed Potatoes
Whipped Mashed Potatoes
My Version of McDonald’s Fries
Lemon Dill Potatoes
Baked Sweet Potatoes and Apricots
Stuffed Sweet Potatoes
Oven-Roasted Vegetables
Garden Casserole
Neapolitan Vegetable Cheesecake
Spiced Red Cabbage
Cabbage Lasagne
Creamed Spinach
Berghoff Creamed Spinach
Skillet Sweet Corn
Easy Corn on the Cob
Corn & Tomato Casserole
Cream Cheese and Corn
Onion Patties
Broccoli Soufflé Restaurateur
Fried Cauliflower with Cheese Sauce
Mushrooms Florentine
Baked Sweet Sauerkraut with Tomatoes and Bacon
Sauerkraut and Sausage
White Bean Bake
Baked Beans with Garlic
Amish-Style Baked Beans
Barbecued Green Beans
Green Beans Italiano
Green Beans with Hot Bacon Dressing
Sue’s Carrot Casserole
Tally Ho Tomato Pudding