1 (10 3/4 oz.) can cream of mushroom soup
1 1/2 lbs. ground beef
1 slice bread toasted med. brown, bite size pieces
1/4 c. chopped onion
1 egg, slightly beaten
1/3 c. water

Mix thoroughly 1/4 cup soup, beef, bread, onion and egg; shape firmly into 8-10 patties. Patties can be made the night before and refrigerated until time to cook. (The patties hold together better when putting them in the skillet to cook). In skillet cook patties over medium heat. Be sure bottom is brown before you flip the first time.

Use a little shortening if necessary. Pour off fat. Blend remaining soup and water into a gravy. (Soup and water can be mixed when patties made and refrigerated until needed). Pour this gravy over patties. Cover and cook over low heat 20 minutes. Stir occasionally.