1 can Cream of Mushroom Soup
1 pound ground beef
1/3 cup dry bread crumbs
1 egg, beaten
1/4 cup finely chopped onion
1 1/2 cups sliced mushrooms
In bowl, mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion.
Shape firmly into 6 patties.
In skillet over medium-high heat, cook patties, a few at a time, until browned on both sides.
Spoon off fat.
Stir in remaining soup and mushrooms; return patties to skillet.
Reduce heat to low. Cover; simmer 20 minutes, or until done, turning patties occasionally.
Serves 6.
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