Cooking Directions

• Shape the beef into 6 (1/2-inch thick) burgers.
• Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides.  Remove the burgers from the skillet.  Pour off any fat.
• Stir the soup and ketchup in the skillet and heat to a boil.  Return the burgers to the skillet.  Reduce the heat to low.  Cover and cook for 10 minutes or until the burgers are cooked though.
• Stir in the sour cream.  Serve the burgers and sauce on the bagels.

Ingredients

• 1.5 pounds ground beef
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 2 tablespoons ketchup
• 0.333 cup sour cream
• 6 Pepperidge Farm® Plain Bagels, split