1 can Campbell's cream of mushroom soup, divided
1 lb. ground beef
1/3 c. dry bread crumbs
1 egg, beaten
1/4 finely chopped onion
1 1/2 c. sliced mushrooms

In bowl, mix 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.