Crispy Crepe Tortilla Casserole

1.In a large mixing bowl, combine the crepe mix with water and vegetable oil. Whisk until smooth and let it rest for 10 minutes.

2.Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour a small amount of the crepe batter into the skillet, swirling to cover the bottom evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip and cook for another minute. Repeat with the remaining batter to make several crepes.

3.Preheat your oven to 375°F (190°C).

4.In a large skillet, melt the butter over medium heat. Add the chopped onions, bell peppers, and mushrooms. Sauté until the vegetables are soft, about 5 minutes. Season with garlic powder, paprika, salt, and pepper.

5.In a large baking dish, layer the bottom with a few crepes, slightly overlapping them.

6.Spread a layer of the sautéed vegetables over the crepes, followed by a layer of the thick soup.

7.Sprinkle a generous amount of cheddar and mozzarella cheese over the soup layer.

8.Repeat the layering process with the remaining crepes, vegetables, soup, and cheese until all ingredients are used, finishing with a top layer of cheese.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

10.Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

11.Let the casserole cool for a few minutes before slicing and serving.