Ingredients
- 2 pounds ground beef
- 1 ½ cups crushed saltine crackers about 1 sleeve
- 1 cup whole milk
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- All-purpose flour for dredging
- Kosher salt and freshly ground black pepper to taste
- For the Gravy:
- 2Â 10.75 oz cans condensed cream of mushroom soup
- 1 ½ cups whole milk
- 1 ½ tablespoons fresh parsley finely chopped
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with non-stick spray.
- In a medium bowl, whisk together the cream of mushroom soup and whole milk, then stir in the chopped parsley. Set aside.
- In a large mixing bowl, combine the ground beef, crushed saltines, milk, Italian seasoning, garlic powder, onion powder, and cayenne. Season generously with salt and pepper.
- Mix the ingredients gently using your hands or two forks until just combined. Form the mixture into evenly sized patties.
- Place the flour in a shallow dish and dredge each patty to coat.
- Heat a large skillet over medium-high heat. Once hot, sear the patties on both sides until golden brown, working in batches if necessary. The centers will remain undercooked at this stage.
- Transfer the browned patties to the prepared baking dish and evenly pour the gravy mixture over the top. Cover with aluminum foil.
- Bake for 30-40 minutes, or until the patties are fully cooked through.