Picnic Hamburgs - cooking recipe

Ingredients

2 1/2 lb. ground chuck
4 large onions, sliced
1 can tomato soup
1 can cream of mushroom soup
some milk
3 slices white bread
salt and pepper
garlic powder to taste

Preparation

Prepare hamburgs the day before a picnic, then heat and serve the next day.
Saute 1 tablespoon chopped onion and add to meat. Moisten bread in milk and add to meat.
Mix well and make into patties.
Saute sliced onion and remove from pan.
Fry hamburgs and remove from pan.
Add soups with 1 1/2 cans water and heat 5 minutes.
Into a slow cooker, add hamburgs, onions and soup alternately.
Refrigerate overnight, covered.
Next day, heat about 1 hour until hot.
Serve on hamburg rolls with sauce. Serves 10.