Shrimp, Sausage, and Summer Squash Casserole

INGREDIENTS:

 4–5 lbs yellow crookneck squash (or zucchini), sliced
1 onion, finely chopped
 6 slices bacon, chopped into pieces
½ lb Italian sausage (spicy or regular)
1 lb raw shrimp (peeled/deveined/tails off), chopped into bite-sized pieces
 2 eggs Butter, if needed for sautéing Optional seasonings: salt, pepper, Cajun seasoning or hot sauce

DIRECTIONS:

 1. Preheat oven to 350°F.
2. Cook the bacon and sausage together in a large soup pot or other deep pot. When fat begins to render, add the onion.
 3. Sauté until bacon is slightly crispy, sausage is crumbled and cooked, and onion is soft. Add the sliced squash (it may be easiest to add it in several batches) and stir to coat with meat and rendered fat.
4. Turn the heat to high. If the sausage and bacon have not rendered enough fat to cook the squash, then add some butter to the pot. The squash is done once it is slightly browned and there is no liquid sitting in the pot. By this time, the squash will have reduced by about half.
 5. Season with your choice of salt, pepper, Cajun seasoning and/or hot sauce.
 6. Remove the pot from the stove and let it cool slightly.
7. Beat the eggs in a small bowl and pour over the squash mixture. Add the raw shrimp. Stir to combine all ingredients then pour into a casserole dish.
 8. Bake until hot and bubbly, approximately 30 minutes. Enjoy