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:
2 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.