• Heat the oven to 350°F and coat a 9x13-inch baking dish with nonstick spray or a thin layer of oil.

For the Gravy:

• Whisk the condensed cream of mushroom soup with 1 1/2 cups of whole milk until smooth, then fold in the chopped parsley and set aside.

For the Patties:

• In a large bowl, combine the ground beef, crushed saltines, 1 cup milk, Italian seasoning, garlic powder, onion powder and cayenne. Season generously with kosher salt and freshly ground black pepper.
• Gently mix with your hands or two forks just until the ingredients come together; avoid overworking. Shape the mixture into evenly sized patties.
• Place all-purpose flour in a shallow dish and lightly coat each patty on both sides.
• Warm a large skillet over medium-high heat. Working in batches if needed, sear the patties until both sides are golden brown — they may still be slightly underdone in the center.
• Arrange the browned patties in the prepared baking dish in a single layer. Pour the reserved gravy over the patties to cover evenly, then tent the dish with aluminum foil.
• Bake in the preheated oven for 30 to 40 minutes, or until the patties are cooked through and the sauce is bubbly. Remove from oven and let rest a few minutes before serving.