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Corned Beef Hashburgers

2 cans corned beef hash, cut into 4 slices each can
2 tbs olive oil
2 cans condensed golden mushroom soup
1 cup water
8 slices onion
8 slices tomato
8 pieces lettuce
8 hamburger buns
8 oz shredded cheddar cheese

In large skillet, brown hash in olive oil. Pour off grease. Add soup and water, top with onion. Heat, and stir soup occasionally. Serve on buns. Top with tomato and lettuce. Serve with A-1 sauce.

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