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.
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