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

In bowl, mix thoroughly 1/4 cup of soup, beef, bread crumbs, egg and onion. Shape firmly into six 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 patties to skillet. Reduce heat to low. Cover and simmer 20 minutes or until done. Serves 6.