This was good with a few adjustments. Per other reviews I cut the sugar down to 1/3 cup. Will cut it to 1/4th next time. I also added left over pork roast. Meat was wonderfully tender and flavorful. Did enjoy the casserole...but it was still a little to sweet with the 1/3 cup sugar.

very interesting flavor -- very tasty! Unfortunately, mine turned out a bit greasy, which is the only reason for the 4-star.

I love this recipe! I've made it several times and I've made these adjustments...First, I crisp the bacon and drain it, so the dish isn't so greasy, then I cut the sugar WAY back to 1/4 of a cup. In a pinch, I used an apple instead of a tomato and it was PERFECT. For a full meal, I also chop up sausage and mix in with the kraut/apple mixture. Just awesome!

I doubled this recipe and cut the pepper and sugar in half like the other reviews said. I sitll couldn't get past the fact that it was sauerkraut (I'm not a fan), but everyone else said it was great and my husband said to try cutting the sugar back even further - he prefers sour to sweet.

This was an extremely easy recipe to make AND my family enjoyed eating it. We ate it as amiddle-of-the-week main dish with potatoes. I used bacon blocks instead of bacon strips and cut down on the amount of sugar (when I was measuring it out, I was shocked at the amount I'd be putting into the food). Even using 1/3 the amount of sugar recommended, the caramalization was just as it should be.

This was fabulous! My husband, who claimed to not like sauerkraut, loved it. I did not rinse the sauerkraut and cut down on the sugar.

Sorry, we didn't enjoy this. It was to sweet.

I am in shock! My 3 year old tried this and asked for more!! He is the world's pickiest eater other than my 6 year old who did not like it--but that means NOTHING! LOL! I loved this--did rinse and drain the sauerkraut, cut back on the pepper and used real bacon bits and petite diced canned tomatoes ( I am lazy!)--this was AWESOME!! I loved it and will make again soon--will cut back on sugar next time just to reduce calories but it was great and I enjoyed it sweet! I am German and this is the real deal!!! :) Thanks for a great recipe!

This was fantastic! I also reduced the amount of pepper to about 1 1/2 teaspoons, and rinsed and drained the sauerkraut before using it. I made this for an "Oktoberfest" luncheon we had at work. I made two pans, one with the tomatoes and one with a 15 oz. can of tomato sauce because that is what I had in the kitchen. I am glad I made two because all of it was gone at the end of the hour. People liked both types and I have had to give the recipe to numerous people and still have people asking me for it. Great recipe, will definitely be making again. Thanks!

This is a very tasty and interesting dish. I used brown sugar instead of white, and a can of stewed tomatoes. I drained the kraut and tomatoes also. It turned out great! This is perfect with grilled metwurst and beans.

Because I didn't have tomatoes, I used a 14oz. can of tomato sauce. Cut the sugar to 3/4 cup (next time I'll try 2/3) as it was still very sweet. Used crisp bacon leftover from breakfast and cut the pepper to 1/2 teaspoon. It was still peppery. Even after all these changes it was still good and it carmelized after the two hours. We liked it and would make again. Thank you for the recipe.

Very different and excellent. We doubled the recipe and loved it! Recommend cutting down on the pepper (about half would do).Will make believers out of people who don't even like sauerkraut.

I tried this recipe and loved the flavor, however think it would be greatly improved by reducing the amount of pepper in it. Could 1 tablespoon be correct? Seems like 1 teaspoon should be more like it.

I substituted the bacon with 1 lb of Poska Kielbasa cut into bite size, browned and drained. I also cut the pepper back to 1/2 a tablespoon and will use a little less next time - a bit too hot for my taste. It is a wonderful change to the usual sausage and kraut!

I loved it and it was the rave for Thanksgiving dinner.

Pretty good. It was very sweet, which my husband liked but I liked less so. Unfortunately even all the sugar didn't get my kids to like it. I cut the pepper down to 1 teaspoon and it was still peppery.

I finally found a way to tolerate saurkraut. I did what the other reviewer mentioned about adding kielbasi. It is sweet but I liked it b/c the whole reason I don't like saurkraut is the bitterness. My three guests enjoyed it and took some home. Do not use the whole teaspoon of pepper. Perhaps a half would be better.

I was certain I'd like this recipe, since I (and my family) love sauerkraut. It sounded somewhat like the Kielbasa, sauerkraut and apples I make so I thought I'd give it a shot. But this was just sort-of gross -- greasy and oddly both too sweet and too tart at the same time. I've always found the secret to cooking with sauerkraut is draining and rinsing it before cooking, but I didn't do that this time because the recipe didn't call for it. Maybe it would have turned out better if I had. Maybe not. It probably still would have been far too sweet. The next day I doused it with chicken stock and made soup out of it and we were able to finish it off. I won't be making this again.