#2109 - Swiss Burgers

(by Shirley McNevich)

1lb. ground chuck
salt
pepper
1 onion (chopped)
1 - 10oz. can mushrooms (drained)
3 - 10.75oz. cans Campbell's tomato soup
1 can water (use empty soup can to measure)

Form the ground chuck into four hamburger patties. Salt and pepper each side of each burger patty. Spray a skillet with Pam. Place patties in the skillet--turn heat medium. Brown the burger patties on both sides, then add the drained mushrooms and chopped onions--turn heat to simmer, and simmer until burgers are done to your liking (if they get too dry while simmering, add a few tablespoons of water). In a Dutch oven add tomato soup and 1 can of water--stir. Remove onions and mushrooms from the skillet and add them to the tomato soup mixture--stir. Carefully place cooked hamburgers into the soup mixture. Put the lid on the Dutch oven and bake at 375 degrees for 30 minutes, then turn the burgers and bake 30 minutes longer. Serve hamburgers on rolls. Use a slotted spoon to add some of the mushrooms and onions to the top of each burger.