To prepare a cheesy version of a ham and potato casserole, preheat oven to 350 degrees Fahrenheit and spray an 8-inch by 9-inch baking pan with cooking spray. Chop 6 red potatoes, and boil for eight to 10 minutes or until they are fork-tender. Drain the potatoes and set aside.
Next, melt 2 tablespoons of butter in a small skillet over medium heat. Sauté 1/3 cup of finely chopped onion in the butter for a few minutes until it softens. Pour the butter and onions into the pot with the potatoes. Add 1 1/2 cups of chopped and steamed broccoli, 2 cups of chopped cooked ham, and 4-ounces of cubed Neufchatel or light cream cheese. Mix all the ingredients together. Do not worry about the cream cheese melting or fully incorporating it into the mixture; it is slightly clumpy and melts as it bakes.
Pour the mixture into the prepared casserole pan, and sprinkle 1 1/2 cups of grated cheddar cheese over the top. Bake uncovered for 25 to 35 minutes or until heated through and the cheese is melted and bubbly. If desired, top the casserole with four slices of cooked and chopped bacon just before serving. This recipe serves four to six.