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 cup 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. Spoon off fat.

Stir in remaining soup and mushrooms; return patties to skillet. Reduce heat to low. Cover; simmer 20 minutes or until done, turning patties occasionally.