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

In large bowl, mix thoroughly 1/4 cup soup, the beef, bread crumbs, onion and egg. Shape firmly into 6 oval patties of even thickness. Spray skillet with vegetable spray. Over medium-high heat, cook half of patties until browned on both sides. Remove; set aside. Repeat with remaining patties. Spoon off fat.

In same skillet, stir in remaining soup and mushrooms; return patties to skillet. Reduce heat to low. Cover, cook 20 minutes or until patties are thoroughly cooked and no longer pink, turning patties occasionally. Serve patties with mushroom sauce spooned over.