HASHBURGER SKILLET

1 pound ground beef
1 medium onion, chopped
2 cans (10 3/4 oz. each) condensed Campbell’s Cream of Potato Soup
1/4 cup water
1/8 teaspoon celery salt
Fried or poached eggs (for serving)

In skillet, brown beef and cook onion until tender (use shortening if necessary). Stir to separate meat; pour off fat.

Blend in soup, water, and celery salt. Heat; stir occasionally.

Serve with fried or poached eggs; garnish with chopped chives if desired.

Makes 4 servings (1 cup each)
From: Recipelink.com
Source: Recipe pamphlet: Campbell's Hamburger Handbook, not dated