Preparation Steps

• Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.
• Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, drain and set aside.
• In a large skillet over medium heat, melt butter. Add chopped onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
• Add ground beef to the skillet. Cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.
• Reduce heat to low and stir in cream cheese until melted and smooth. Add condensed cream of chicken soup, sour cream and milk; stir until combined and creamy.
• Stir in 1.5 cups of the shredded cheddar cheese, salt and pepper. Taste and adjust seasoning as needed.
• Add the cooked spaghetti to the sauce and toss gently until every strand is coated.
• Transfer the spaghetti mixture to the prepared baking dish. Sprinkle the reserved 1 cup of cheddar evenly over the top.
• Bake uncovered in the preheated oven for 20–25 minutes, until the casserole is bubbly and the cheese on top is melted and lightly golden.
• Remove from oven and let rest 5 minutes. Garnish with sliced green onions, then serve warm.