Prepare the eggs:
In a bowl, beat the eggs and season with salt and ground black pepper to taste. Set aside.
Cook the meat and vegetables:
Heat a little vegetable oil in a large frying pan over medium heat.
Add the finely chopped onion and minced garlic and sauté until soft and translucent.
Add the ground meat and cook until golden brown.
Add the sliced mushrooms, season with salt and ground black pepper to taste and cook until the mushrooms are tender.
Add the tomato sauce and cook for another 2 to 3 minutes. Remove from the heat.
Assemble the casserole:
In a greased baking dish, arrange half of the cooked potato slices.
Spread the meat and mushroom mixture evenly over the potatoes.
Arrange the remaining potato slices on top.
Pour the beaten eggs over the entire dish.
Spread the grated mozzarella cheese evenly over the top.
Bake:
Bake in the preheated oven for 30 minutes or until the top is golden and the cheese is bubbling.
Make the garlic yogurt sauce:
Mix the sauce:
In a bowl, mix together the yogurt, mayonnaise, minced garlic, finely chopped cucumber and chopped dill.
Mix well and season with a pinch of salt if desired.
Serving:
Serving the casserole:
Once the casserole is cooked, remove it from the oven and let it cool for a few minutes.
Serve hot with a generous spoonful of the garlic yogurt sauce.
Serving suggestions
Accompany the casserole with a fresh green salad for a balanced meal.
Serve with crusty bread or garlic bread for added comfort.
Enjoy with a glass of your favorite wine or a refreshing beverage.
