Ingredients:
10 3/4 oz can cream of mushroom soup
1 pound lean ground beef
1/3 cup dry bread crumbs
1 small onion, chopped finely
1 egg, beaten
1 Tbsp. olive oil (vegetable oil can also be used)
1 1/2 cups sliced mushrooms (canned or fresh)

In large bowl, mix 1/4 of the soup, ground beef, bread crumbs, onion and eggs.  Shape firmly into 6 patties.  In a 10" skillet over medium-high heat, cook patties in hot oil until browned on both sides.  Remove patties from skillet and drain fat.  In same skillet combine soup and mushrooms.  Heat to boiling.  Return patties to skillet. Reduce heat to low, cover and cook for 20 minutes or until patties are no longer pink.  Stir sauce occasionally.

Garlic Mashed Potatoes

Ingredients:
6 medium-sized potatoes
1 garlic clove, minced
6 Tbsp. butter or margarine
1 cup heavy cream (can substitute 1/2 - 1 cup of milk)
1 tsp dried parsley flakes
1 tsp dried tarragon
salt and pepper to taste

Peel and cube potatoes.  Put in large pan with enough water to cover potatoes.  Boil then reduce heat, cover and let boil for about 20 - 30 minutes (check often for doneness).  Drain water then put potatoes in a large bowl.   In a small pan, melt butter then saute garlic in it.   Add garlic mixture and other remaining ingredients to the potatoes and mash until desired consistency.

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