Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or oil.

In a large mixing bowl, combine the ground beef, crushed saltine crackers, milk, Italian herbs, onion powder, garlic powder, cayenne pepper, salt, and pepper. Mix gently until combined.

Shape the mixture into 8 equal patties, about ½-inch thick. Dredge each patty in flour, shaking off excess.

Heat a tablespoon of oil in a large skillet over medium heat. Brown each patty for 2–3 minutes on each side until golden-brown.

In a mixing bowl, whisk together the condensed cream of mushroom soup and a splash of milk until smooth. Pour over the browned patties in the baking dish.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until bubbling.

Let it rest for about 5 minutes before serving.