1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 bunch green onions, diced (including some of the green part)
1 (15 ounce) can Ro*Tel
5 to 6 cups leftover turkey, sliced or pieces
6 slices Swiss cheese
2 (10 ounce) cans cream of mushroom soup
1/2 cup white wine or water
2 cups herb-seasoned stuffing mix (or a light layer
of leftover stuffing already cooked)
3 tablespoons butter, melted
Put green peppers, red peppers and onions in a 9 x 13-inch baking dish. Top evenly with the Ro*Tel (undrained), then mix all together. Place turkey on top. Place Swiss cheese slices on top of the turkey.
In a bowl, stir together the wine and mushroom soup. Pour over the turkey and cheese and around the casserole.
Last, layer on the dry stuffing mix or a thin layer of stuffing. If you're using dry dressing, drizzle with butter. If you are using a moist pre-made dressing, you can skip the butter. Sprinkle with cayenne to taste.
Bake at 350 degrees F for one hour.
Serve in large, shallow bowls.