Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Vegetables: Heat a small amount of vegetable oil in a pan over medium heat. Add the onion, spring onions, and mushrooms. Sauté until the onions become translucent and the mushrooms soften (about 5 minutes).
Cook the Potatoes: In a separate pot, boil the diced potatoes in salted water for about 8-10 minutes, until they’re slightly tender but not fully cooked. Drain and set aside.
Assemble the Casserole: In a large mixing bowl, whisk together the eggs and sour cream. Add the sautéed vegetable mixture, sliced sausage, tomato slices, and cooked potatoes. Season with salt and black pepper. Stir to combine.
Layer in Baking Dish: Transfer the mixture into a greased baking dish and top with grated Parmesan cheese.
Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is set.
For the Creamy Dill Sauce:
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