1 (10 oz.) can condensed cream of mushroom soup, divided
1 lb. ground beef
1/3 c. dry bread crumbs
1 sm. onion, finely chopped (about 1/4 cup)
1 egg, beaten
1 tsp. vegetable oil
1 1/2 c. (4 oz.) sliced mushrooms

In large bowl, mix thoroughly 1/4 cup soup, beef, bread crumbs, onion, and egg. Shape firmly into 6 patties. In 10 inch skillet, over medium-high heat, cook half the patties in hot oil until browned on both sides. Remove; set aside. Repeat with remaining patties. Spoon off fat. In same skillet, combine remaining soup and mushrooms. Heat to boiling. Return patties to skillet. Reduce heat to low. Cover; cook 20 minutes or until patties are no longer pink, stirring occasionally.