• Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish with non-stick spray.

For the Gravy:

• In a medium bowl, whisk the condensed cream of mushroom soup with 1 1/2 cups whole milk until smooth; stir in the chopped parsley and set the mixture 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.
• Mix the ingredients gently with your hands or two forks until just combined, then shape the mixture into evenly sized patties.
• Place about 1 cup of all-purpose flour in a shallow dish and coat each patty, adding more flour if necessary to cover them evenly.
• Heat a large skillet over medium-high heat until very hot and sear the patties in batches until browned on both sides; they will remain slightly undercooked inside.

To Bake:

• Arrange the browned patties in the prepared baking dish in a single layer and pour the reserved gravy evenly over them. Cover the dish tightly with aluminum foil.
• Bake in the preheated oven for 30 to 40 minutes, or until the patties are cooked through (an internal temperature of 160°F is reached).
• Remove from the oven and let rest a few minutes before serving.