prep 15 minutes 4 + chilling | bake 35 minutes
2 cups milk, divided
1-3/4 cups dry bread crumbs
2 medium onions, finely chopped
4 teaspoons salt
3/4 teaspoon pepper
5 pounds ground beef
2 cans (26 ounces each) condensed cream of mushroom soup, undiluted
In a large bowl, combine 1-3/4 cups milk, bread crumbs, onions, salt and pepper. Crumble beef over mixture and mix well. Shape into 24 oval patties, about 4 in. x 2-1/2 in. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and refrigerate for 8 hours or overnight.
Bake, uncovered, at 350° for 15 minutes; drain. Combine soup and remaining milk; pour over patties. Cover and bake 20-30 minutes longer or until a meat thermometer reads 160° (the patties will remain pink inside), yield: 24 servings.