Portobello and Yellow Squash Casserole

I've made this twice now and it's just so good I had to share.

8oz sliced baby portobello mushrooms
1.5 pounds small yellow squash, sliced
1 can 98% fat free cream of mushroom soup
2T minced garlic
1/4 cup milk
1/2 cup breadcrumbs
1/2 cup plus 1/4 cup shredded cheese
ground mustard
seasoned salt
olive oil

Preheat oven to 350 F. Sautee garlic and mushrooms in olive oil until tender. Add squash and sautee two minutes longer. Remove from heat and set aside.

Mix soup, milk, breadcrumbs, spices, and 1/2 cup cheese. Stir in veggies, and place mixture in large casserole dish. Bake uncovered 40 minutes, top with cheese, and bake 10 minutes more.

Enjoy!