1 can 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 c. of the soup, beef, bread crumbs, egg, and onion. Shape firmly into six patties. In skillet over medium to 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, turning patties occasionally.

Serves 6.