- 1 can of reduced-fat cream of mushroom soup
- 1 pound of ground beef
- 1/3 cup dry bread crumbs
- 1 egg beaten
- 1/4 cup finely chopped onion or equivalent in dried onion
- 1 1/2 cups sliced fresh mushrooms
In a bowl, mix together 1/4 cup of the soup, beef, bread crumbs, egg, and onion. Shape firmly into 6 patties. (If you are using raw meat, you can freeze it now and brown the mushrooms and freeze them too, or you can freeze everything after cooking)
In a skillet over medium heat, cook patties, a few at a time, until browned on both sides, spoon off fat, set aside.
Stir in remaining soup and mushrooms, return the patties to the skillet, reduce heat to low, cover and simmer 20 minutes or until done, turning patties occasionally.
Allow to cool and place patties and sauce into freezer bag. Lay flat to freeze.
To cook: Allow to thaw. Reheat and eat!
View recipe at plantoeat.com