This is a WONDERFUL one pan, winter meal for any weeknight! It’s easy to assemble and makes great leftovers!  OR it can be completely made from scratch – your choice!

1 can Campbell’s Cream of Potato Soup
1/2 cup sour cream
1 small bunch green onions, sliced thin
FRESH ground sea salt and black pepper, to taste
1 teaspoon lemon zest
1 can sliced potatoes, drained WELL
1 can whole green beans, drained WELL
1 1/2 cups frozen corn, thawed
12 fully cooked meatballs, thawed, if frozen
3/4 cup shredded Gruyere or baby Swiss cheese

  • Preheat oven to 375°.
  • Coat baking dish with non-stick cooking spray.
  • Whisk together the soup, sour cream, salt and pepper.
  • Fold in green onions and lemon zest.
  • Gently fold in potatoes, green beans and corn.
  • Spread mixture into baking dish.
  • Tuck meatballs into mixture, gently pressing into the sauce.
  • Sprinkle with cheese.
  • Bake 35-40 minutes until top is golden and mixture is bubbling.

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