1 (10 3/4 oz.) can condensed cream of mushroom soup
1 1/2 lbs. ground beef
1/2 c. dry bread crumbs
1 egg, beaten
1/3 c. water
1/4 c. finely chopped onion

In a large bowl, mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape firmly into 6 oval patties. In a 10 inch non-stick skillet over high heat, cook patties, a few at a time, until browned on both sides. Spoon off fat. Stir in remaining soup and water. Return patties to skillet. Reduce heat to low, cover. Simmer 20 minutes or until done, stirring occasionally. Serves 6.