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Ingredients
- 1 lb. hamburg
- 1 can Campbell's cream of mushroom soup
- 1 medium can corn Niblets
- 2 large onions
Method
- Peel onions and slice.
- Fry in butter until partly tender. (Some green pepper, cut in small pieces, may be added, if desired.) Remove onions and put in hamburg.
- Cook, stirring with a fork, until crumbly.
- Season with a scant 1/2 teaspoon salt, pepper and a few grains of garlic salt.
- Return onions to hamburg.
- Add corn with liquid and mushroom soup diluted with 1/3 can cold water, mix well.
- Simmer 30 minutes, stirring occasionally.
