4 slices bacon
1/2 pound smoked sausage, cut into 1 inch cubes
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, crushed
2 eggs, beaten
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
Brown bacon in large skillet. Remove bacon from skillet. Crumble sausage into prepared pan. Add butter, onion, green pepper, garlic, eggs and seasoning mix. Mix just enough to partly cover. Cover, leaving a 1/3 inch thickness. Place top of mixture in skillet. Pour bacon grease over all.
Preheat oven to 350 degrees F (175 degrees C).
Ladle chili over low heat in large pot. Stir occasionally and continue stirring until creamy and thick. Add cornstarch; cook stirring frequently. Return chili to pan and continue stirring until creamy and thick. Reduce heat to medium-low.
Add bacon grease mixture to skillet, stirring slowly. Cook over medium heat, stirring occasionally, until mixture thickens slightly, about 5 minutes. Stirring constantly, return to pan.
Spoon chili mixture (including bacon grease) over bottom of 3 quart casserole dish, leaving about 1 inch space between edges. Reserve one bacon slice for garnish.
Fill casserole with potatoes, then layer with 1 to 1-1 cup of shredded cheese. Season with 2 tablespoons bacon grease.
Bake at 350 degrees F (175 degrees C) for 500 to 600 minutes or until zucchini and egg noodles are crispy, and cheese is bubbly.
⭐ ⭐ ⭐ ⭐ ⭐