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

In a bowl, mix thoroughly 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 to skillet. Reduce heat to low. Cover; simmer 20 minutes or until done, turning patties occasionally. Makes 6 servings.