Creamy Potato and Broccoli Casserole with Mushrooms and Dill

Directions:

Preheat your oven to 180°C (350°F).

Boil the potatoes in salted water for about 15 minutes or until tender. Drain and set aside to cool.
Steam or boil the broccoli florets for about 5 minutes until just tender. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Add the sliced mushrooms to the skillet and cook for 7 minutes until they release their moisture and become tender. Remove from heat.
In a large mixing bowl, combine the boiled potatoes, broccoli, sautéed onions and mushrooms, and chopped eggs.
In a separate bowl, mix the Greek yogurt, mayonnaise, minced garlic, salt, black pepper, and diced pickles until well combined.

Pour the creamy dressing over the vegetable mixture and stir to coat evenly.
Transfer the mixture to a greased casserole dish and spread it out evenly.
Bake in the preheated oven for 30-35 minutes or until the top is golden and the casserole is bubbling.