Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: pre-heat oven to 400°f. in a large mixing bowl, add shredded potato, cream of chicken soup, mozzarella cheese and sour cream. mix together until combined. lightly grease a large oblong pyrex dish with non-stick cooking spray. add potato mixture to pyrex dish and evenly flatten with spatula to sides of dish. sprinkle sharp cheddar cheese on top of potato mixture. optional: garnish with paprika and parsley flakes. bake in a 400f pre-heated oven for 30 minutes. allow to cool for 10-15mins before serving.

Target recipe: heat oven to 425 degrees. lightly grease 11 x 7 inch baking dish with 1 teaspoon butter. place 2 cups shredded potatoes in prepared dish, pressing lightly to form an even layer. dollop pesto over potatoes; sprinkle with cheese. top with remaining 2 cups potatoes, spreading evenly. in medium microwave-safe dish, microwave milk on high for 1 1/2 to 2 minutes or until hot; stir in 1/4 cup parmesan, pepper and salt. pour over potatoes. in a small bowl, mix together topping ingredients until blended; sprinkle over potatoes. bake uncovered, 23-25 minutes or until top is crisp and browned. let stand 5 minutes before serving.