1 lb. ground beef (I used 96% lean)
1 (1 ounce) packet Lipton dry onion soup mix
¼ cup breadcrumbs (I used Panko breadcrumbs)
¼ cup milk
1 small onion, diced
1 (8 ounce) container sliced fresh mushrooms
2 (10.75 ounce) cans Campbell’s condensed cream of mushroom soup (NOT diluted) (I used Campbell’s Healthy Request)
1 (1 ounce) packet dry au jus gravy mix (such as McCormick brand)
¾ cup water
In a large bowl, gently use your hands to mix together ground beef, onion soup mix, breadcrumbs, and milk.
Shape meat into 4 patties.
Heat about 1 tablespoon of oil in a large skillet over medium-high heat. Cook patties for about 3 minutes per side, or just until browned (but not cooked through).
Place onions and mushrooms in the bottom of a large slow cooker. Place patties on top.
In a medium bowl, whisk together condensed soup, dry au jus mix, and water. Pour sauce into the slow cooker.
Cook on LOW for 3-4 hours.
This dish can be prepared in a casserole dish in the oven, instead of in a slow cooker. Just place the ingredients in the casserole dish, cover, and bake at 325 degrees F for about 1 hour.