1 lb. lean ground beef
1 (10 oz.) can cream of mushroom soup, divided
1/3 cup dry bread crumbs (Progresso or 4C)
1 egg, beaten
1/4 cup minced onions
1 1/2 cups sliced fresh mushrooms

In a bowl, mix thoroughly 1/4 cup soup, beef, bread crumbs, egg and onion. Shape firmly into 6 oval patties.

In skillet over high heat, in 1 tablespoon hot oil, cook patties until browned. Spoon off fat. Stir in remaining soup and sliced mushrooms; return patties to skillet. Cover; simmer 20 minutes or until done, turning patties occasionally.

Makes 6 servings.

Submitted by: Judith Bentley