Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish using olive oil spray, avocado oil spray, butter, or a thin layer of oil. This helps prevent the casserole from sticking while also making cleanup much easier after baking.

Place a large skillet or Dutch oven over medium heat and add a light spritz of oil, a small amount of butter, or even a splash of broth if you prefer a lighter option. Allow the pan to heat for about 1 minute before adding the vegetables so they sauté properly instead of steaming.

Add the diced onions and green bell peppers to the hot skillet and stir well. Cook them for about 5–6 minutes, stirring occasionally, until the vegetables soften and the onions become slightly translucent with lightly caramelized edges. This step builds the savory flavor foundation for the casserole.

Stir in the minced garlic and cook for another 30–60 seconds until fragrant. Be careful not to let the garlic burn because burnt garlic can make the casserole taste bitter instead of rich and savory.

Add the diced ham to the skillet and stir everything together. Continue cooking for 2–3 minutes until the ham becomes lightly browned and warmed through. Allowing the ham to lightly crisp around the edges adds extra smoky flavor and improves the overall texture of the casserole.

Reduce the heat to low before adding the cottage cheese. Stir in the cottage cheese, garlic powder if using instead of fresh garlic, and paprika. Mix gently and continue cooking on low heat for about 8–10 minutes, stirring occasionally, until the cottage cheese becomes creamy and smooth. The curds will slowly melt into the mixture and create a rich, velvety sauce.

Add the shredded potatoes directly into the skillet and season generously with salt and black pepper. Stir thoroughly until every strand of potato becomes evenly coated in the creamy mixture. Make sure everything is fully combined so the flavor distributes evenly throughout the casserole.

Transfer the entire mixture into the prepared baking dish and spread it out evenly using a spoon or spatula. Press it down lightly so the casserole bakes evenly and holds together better when sliced.

Sprinkle the shredded cheddar cheese evenly across the top of the casserole, making sure to cover the surface well for a perfectly cheesy golden finish. Add a little extra cheese if you prefer an even more indulgent topping.

Place the baking dish into the preheated oven and bake uncovered for 25–30 minutes, or until the cheese becomes melted, bubbly, and lightly golden around the edges. The casserole should look creamy and slightly crisp on top when ready.

For an extra golden cheesy crust, switch the oven to broil during the final 1–2 minutes of baking. Watch carefully during this step because the cheese can brown very quickly.

Remove the casserole from the oven and allow it to rest for about 5 minutes before serving. This resting time helps the casserole set slightly, making it easier to portion while also allowing the flavors to settle together.

Garnish with freshly chopped parsley or green onions for a pop of freshness and color. The fresh herbs help balance the richness of the cheesy casserole beautifully.

Serve warm while the casserole is creamy, cheesy, smoky, and comforting. It pairs perfectly with roasted vegetables, a fresh salad, or simply enjoyed on its own as a hearty high-protein meal.