Ingredients

• For the Patties
  • 2 lbs ground beef
  • 1½ cups crushed saltine crackers (about 1 sleeve)
  • 1 cup whole milk
  • ½ tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper
  • Kosher salt & black pepper, to taste
  • All-purpose flour, as needed (for dredging)
• For the Gravy
  • 2 cans (10.75 oz each) condensed cream of mushroom soup
  • 1½ cups whole milk
  • 1½ tbsp fresh parsley, finely chopped

Instructions

1. Step 1: Preheat & PrepPreheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray.
2. Step 2: Make the GravyIn a bowl, whisk together the condensed cream of mushroom soup and 1½ cups of whole milk until smooth. Stir in the chopped parsley and set aside.
3. Step 3: Mix the PattiesIn a large bowl, combine the ground beef, crushed saltine crackers, 1 cup of whole milk, Italian seasoning, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix gently until just combined. Shape the mixture into evenly sized patties.
4. Step 4: Dredge & SearLightly coat each patty in all-purpose flour. Heat a skillet over medium-high heat and sear the patties on both sides until they are golden brown. They will not be fully cooked at this stage.
5. Step 5: BakeArrange the seared patties in the prepared baking dish. Pour the gravy mixture evenly over the top. Cover the dish with foil and bake for 30–40 minutes, or until the patties are cooked through and tender.