2 (10 oz. ea.) cans Campbell's French onion soup
4 lb. ground beef
1/2 cup all-purpose flour (for thickening)
onion hamburger buns
sliced cheese (optional)

Brown your meat until almost done (no signs of red). Drain all the fluid off the meat. Heat the meat again and add the onion soups. Bring to a boil. Add the flour, reduce heat and stir until the flour is invisible and meat begins to come together like a sloppy joe sandwich. You may not need all the flour mentioned. Add the flour slowly as to not get the meat too thick. Add just to your desired consistency.

Onion buns are the best, but traditional is OK. Add cheese if you like. Add your trimmings as you desire.

This is a fast recipe and feeds a large crowd. Can freeze this and heat up at a later date as well. It is even good warmed up the second time. Recipe may be halved.

Submitted by: Dianne Evans