1 can Campbell's cream of mushroom soup, divided
1 lb. ground beef
1/2 c. dry bread crumbs
1 egg, beaten
1 1/2 c. sliced mushrooms

In bowl, mix thoroughly 1/4 cup of the 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. Reduced heat to low. Cover and simmer 20 minutes or until done, turning patties occasionally.

Makes 6 servings.