Shrimp Potato Casserole

2 vidalia onions, finely chopped
1 T. minced garlic
3 eggs, whisked smoothly with 1/2 cup milk.
2 T. parsley flakes
1 tsp. Satan's Breath (Cajun spice)
1 tsp. salt
2 cans cream of shrimp soup
1 can cream of asparagus soup
1 lb. shrimp, cleaned, deveined and chopped
2 C. sharp cheddar cheese
1/2 stick butter, melted
1 1/2 oz. Bacon Bits (used for topping)
2 lbs. frozen shredded potatoes, thawed in microwave.

Mix ingredients together and pour into a greased glass dish.  Top
mixture with Bacon Bits.  Place dish in oven preheated to 375 degrees and bake for 45 minutes. Mixture should bubble. Serves 8-10.