From Connie Lococo, Chicago
Makes 6 servings
1 (10 3/4-ounce) can Campbell's cream of mushroom soup, divided
1 pound ground beef
1/3 cup dry bread crumbs
1 egg, beaten
1/4 cup finely diced onion
Salt and pepper to taste
2 tablespoons vegetable oil
1 1/2 cups sliced mushrooms
1. In a large bowl, combine 1/4 cup of soup, the beef, bread crumbs, egg, onion, salt and pepper. Mix well. Shape into 6 oval patties.
2. Heat oil in a deep skillet. Add patties and cook over medium heat until well-browned on both sides, about 4 minutes per side. Remove patties and set aside. Drain fat from pan.
3. Return skillet to the stove top over medium heat. Stir in remaining soup, the mushrooms and 3 tablespoons water, blending well. Return patties to skillet. Reduce heat to low, cover and simmer until cooked through, about 20 minutes, turning patties occasionally and spooning gravy on top.
4. Serve hot.