1 1/2 cups canned diced or stewed tomatoes
1 small sweet onion, quartered
1 teaspoon salt (or less, to taste)
1 (#1 can) sauerkraut, drained (about 1 1/4 cups)
1 cup soda/saltine cracker crumbs
5 ounces yellow (Colby or Cheddar) cheese, grated (about 1 1/4 cup, divided use)
Preheat the oven to 350ºF.
Using a blender, purée the tomatoes, onion and salt.
Pour the sauce into a 1 1/2 to 2-quart non-aluminum baking dish.
Stir in the drained sauerkraut, cracker crumbs and 1 cup of the grated cheese until well mixed.
Sprinkle the remaining 1/4 cup grated cheese evenly over the top.
Bake the casserole for 45 minutes, or until bubbly hot throughout.