White Cheddar Baby Portobello, Broccoli and Squash Casserole

This was simple, healthy and delicious. My squash hating kids loved it!

3 lbs acorn (unpeeled) or butternut squash, cut into 1/2″ slices
1.5 lbs baby portobello (brown mushrooms), sliced
1 large onion, sliced in half moons
4 garlic cloves, minced
1 tbsp olive oil, extra virgin
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp oregano, dried
4 cups broccoli florets, coarsely chopped
20 oz tomato sauce
1 + 1/2 cups (6 oz) white cheddar cheese, shredded & divided
Cooking spray (I use Misto)

View the full recipe at iFOODreal →