to 8 equal portions, depending on how big you like your patties. Shape each portion into a flat oval or round patty about 1/2 to 3/4 inch thick.

Arrange the raw ground beef patties in a single layer in the prepared glass baking dish, leaving just a little space between each one so the sauce can flow around them.

In a separate bowl, whisk together the cream of mushroom soup and the milk until smooth and pourable. It should be the consistency of a loose gravy.

Holding the bowl over the glass baking dish, pour the cream of mushroom soup mixture evenly over the raw ground beef patties, making sure each patty is well coated and some sauce covers the bottom of the dish.

Cover the glassbaking dish tightly with aluminum foil to