1/2 lb. Velveeta cheese
1 can cream of mushroom soup
6-8 slices bacon
1 med. onion, chopped
1/2 lb. lean ground beef

Melt cheese in double boiler and combine with mushroom soup. In fry pan, cook bacon until crisp; drain on paper towels and crumble. Drain most of bacon fat from pan and saute onion until tender; then add beef and stir until done. Combine all ingredients. Spread on hamburger bun halves for lunch or small slices of French bread as an appetizer and brown under the broiler. Keeps well in refrigerator or freezer.