1 can Campbell's cream of mushroom soup (divided into 1/4 cup and 3/4 cup)
1/3 c. dry bread crumbs
1/4 c. finely chopped onion
2 c. milk
1 lb. lean ground beef
1 egg, well beaten
1 1/2 c. fresh sliced mushrooms

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. Remove grease.

Stir in remaining soup and mushrooms. Return patties to skillet. Reduce heat to low and cover. Simmer 20 minutes or until done, turning patties occasionally. Makes 6 servings.