I used to ask my mom to make me this cake for my birthday every year. Most people would dislike any cuisine that contained prunes, but wow, are they wrong! This dessert is delicious. In the back of an old cookbook, I discovered my mother’s recipe when she had to enter a nursing facility. I have been baking it ever since I was so happy. I even started making it for her at that point. My Little Mama passed away when she was 95 years old, by the way. She was an excellent cook, and she taught it to me.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 3 pounds ground beef
- 25 saltine crackers, crushed
- 1 cup milk
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 3 (10.5 ounce) cans condensed cream of mushroom soup
- 1 (8 ounce) can mushrooms, drained (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix ground beef, crackers, milk, pepper, salt, garlic powder, and Italian seasoning together in a large bowl until well combined. Form into eight large patties and place into a 9×13 inch baking dish. Pour condensed soup evenly over patties, then sprinkle canned mushrooms over top. Cover the pan with a lid or aluminum foil.
- Bake in the preheated oven until patties are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Nutrition data for this recipe includes the full amount of gravy. The actual amount consumed will vary.
Reviews
Great recipe! I added green peppers and onion. Also when I added the mushrooms, I added just a bit of the liquid too. We LOVE mushrooms, lol. So yummy! It was unanimous, me and the grandkids loved it. Thanks!
This was a huge hit at my house! I had to make a couple of adjustments to fit the needs of the family but it was amazing! Even my son, who doesn’t generally eat dinner, loved it. Thanks for the awesome recipe.
I make this all the time. Just as the recipe says. I do only use 1pd of hamburger so I cut the milk in 1/2. But it is the best tasting meal ever
Simple & easy recipe. Quick to throw together, but still brings makes a great meal.
I added egg to the mix to keep the meat together better but I’ve also made it without. It was delicious either way and pairs deliciously with a leafy salad and sweet corn!
The recipe was good, I just scaled down the recipe to use 1 pound of hamburger. No complaints from the kids.
I made it per the recipe except I used 2 1/4 pounds of hamburger and 2 cans of soup. The recipe is good and easy. I do feel I held to the recipe. Therefore, I can say it drives me crazy when people completely change a recipe and then give the basic recipe five stars. They should write another recipe and post it. I do like the comments as they create ideas.
I loved it. We had locally raised beef. OH YES!!
Thank you for sharing this recipe! My husband loves it and has requested I keep the recipe! I made as directed except for the milk; with just two of us in the house I don’t check the date as often as I should. In place of the milk, I used one egg. I added French’s Fried Onions to the top while baking.
very good and easy to make. the meat is super tender, might tweak it next time so the mushroom flavor isn’t so strong and the gravy isn’t as thick.
I did saute some onions and garlic and then added Cream of Mushroom soup to that. Without that addition, I feel it owuld have been a bit bland. Everything else in the recipe was PERFECT!
soooo yummy
Cheap, Very Good and Very Easy !! I cut the recipe in half ..as per other comments Baked at 400* 10 minutes each side of patties then drain off grease.. and to the 1 can of mushroom soup I added ..2 beef bullion cubes and 1 TB Worcestershire Sauce ..Poured gravy over meat and lowered temp to 350* and baked 30 minutes .. YUMMY !!!
Very good!!
I followed the recipe but instead of using milk I used 2 eggs and I also added onion powder. I cooked it in the oven for 20 mins then I added cream of mushroom soup on top. We are not mushroom eaters so I didn’t add mushrooms but all in all…..it was awesome!
Made these a couple of nights ago. It’s comfort food straight out of the Midwest. Rather than using mushroom soup, I used the meat drippings to make gravy. There really wasn’t much fat left from the lean meat, and people liked it. The recipe is reminiscent of something my German mother used to make, although, it seems to me she incorporated mustard into the recipe.
This is a go to dinner in my house!
This is a good recipe! Like others said, I put the patties in the oven at 450 for 10 mins a side and drained the fat. Meanwhile I sautéed onions and garlic, the put the soup in and added a little gravy I made. Put it over the top of the patties and cooked for an additional 25 mins. So good. I did forget to cover but they still came out great!
Did not care for this recipe. Browned hamburgers in pan as others recommended to drain off excess grease. However, dish still remained greasy and mushroom soup did not mix well with the grease.
didnt have the ranch seasoning so i used onion dip mix i had on hand. tasted great. i did take some of the advice of other reviewers and browned the patties first and drained of grease first. very delish, we ate with rice yum. you have to kind of stir the soup and patties at the end to make the gravy. very good recipe.
I will definitely make this again! Delicious! I made a few changes: First of all, I adjusted and cut the recipe down to 2# of beef and it made six nice sized patties. I added one egg to the beef mixture (it happened to be a huge double yoke). After I formed my patties, I dredged them in flour and browned them in my sacred iron skillet. Instead of mushrooms, I covered with grilled onions before adding the gravy. For my gravy I mixed 1 (18 oz) jar of Heinz homestyle savory beef gravy with 1.5 cans of cream of mushroom soup. (It made a nice batch — enough for mashed potatoes). Served with mashed potatoes, english peas, corn and Texas toast. (I added a photo). Yum.