1 1/2 lbs. hamburg
1 onion, chopped
1/2 bag noodles
Croutons or stuffing bread
1 to 2 cans cream of mushroom soup

Brown hamburg and onion in skillet. Salt and pepper to taste. Cook noodles in salt water until not too tender; drain. Mix cream of mushroom soup and milk. Add in layers in 2 to 3 quart casserole the hamburg, bread, then noodles. Continue layering until all is gone. Mix mushroom soup and 1 soup can of milk; pour over all. Bake at 350 degrees for 1 hour or more. More soup and milk may be added.