1/2 lb. bacon
2/3 c. finely chopped onion
1 (28 oz.) can tomatoes, drained
1 (27 oz.) can sauerkraut
1/2 c. firmly packed light brown sugar

In large skillet fry bacon over medium heat until crisp. Drain on paper towels; crumble and set aside. Add onion to drippings in skillet. Cook 3-5 minutes, stirring often until lightly browned and tender. Drain on paper towels.

In large bowl, combine tomatoes, sauerkraut, brown sugar, bacon and onion. Turn sauerkraut mixture into 2-quart casserole. Cover and refrigerate at least 4 hours or overnight. Preheat oven to 350 degrees. Bake, uncovered, for 45 minutes.