Here are a few my family likes.

Church Supper Hot Dish
Recipe By : Taste of Home
Serving Size : 8

1 pound lean ground beef
2 cups sliced peeled potatoes
2 cups finely chopped celery
3/4 cup finely chopped carrots
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
2 tablespoons butter or margarine
1 cup water
2 (10-3/4 oz) cans condensed cream of mushroom soup -- undiluted
1 (5oz) can chow mein noodles -- divided
1 cup shredd

In a skillet brown ground beef. Drain and set aside. In a large saucepan or another skillet, saute potatoes, celery, carrots, green pepper and onion in butter for 5 min. Add water; cover and simmer for 10 min. Add soup and cooked beef; mix well. Sprinkle half the chow mein noodles into a greased shallow 2-qt. baking dish. Spoon meat mixture over noodles. Cover and bake at 350 degrees for 20 min. Top with the cheese and remaining noodles. Bake, uncovered, 10 min. longer or until heated through.

Mexican Lasagna
Recipe By : Terry Ward

1 pound ground beef or turkey
1 medium onion -- chopped
2 cloves garlic -- minced
1 (14.5oz) can tomatoes -- undrained and choppe
1 (10oz) can enchilada sauce -- divided
1 1/2 cups (6oz) shredded cheddar cheese
1 (16oz) can refried beans
1 cup cottage cheese
1 egg -- beaten
6 to 8 corn tortillas
sour cream
taco sauce

Brown ground beef and drain well. Add tomatoes, onions, garlic, salt, and half the enchilada sauce. Bring to a boil; reduce heat and simmer 10-15 min., stirring occasionally. Stir in refried beans, set aside. Combine 1 cup cheese, cottage cheese and egg; stir well. Set aside. Layer 1/4th of the enchilada sauce, 2 tortillas, 1/2 meat mixture, cheese. Then place another layer of tortilla, then enchilada sauce, and remaining 1/2 cup cheese. Bake at 350 for 30-40 min. Let stand 5 min. before serving.

Spiced Shephard's Pie
Serving Size : 8

1 tbl olive oil
1 cup onion -- chopped
1 tsp garlic -- minced
2 lbs extra-lean ground beef
1 14 to 16oz can whole tomatoes
1/4 cup freshly grated Parmesan cheese
2 tsp dried mint
1 tsp cinnamon
1 tsp oregano
1/2 tsp allspice
salt and freshly ground pepper
POTATO-FETA TOPPING
3 lbs potatoes -- peeled and cubed
salt
2 tbl butter or margarine
1/4 tsp fresh ground pepper
1 cup (5oz) crumbled feta cheese
1/4 cup freshly grated Parmesan cheese

1. Heat oil in large skillet over high hear. Add onions and garlic; cook 1 min. Add beef, stirring to break up meat, and cook till no longer pink, 5-7 min. Drain tomatoes, reserving 1/3 cup liquid; add tomatoes and reserved liquid to the skillet with Parmesan, mint, cinnamon, oregano, allspice, 1/2 tsp salt and 1/4 tsp pepper. Cook, breaking up tomatoes with back of spoon, 3 min. Transfer to shallow 2-qt. casserole.

2. Make Potato-Feta Topping: Meanwhile, heat oven to 400 degreesF. Combine potatoes, 1/2 tsp salt and water to cover in a large saucepan. Bring to a boil, reduce heat and simmer till tender, 15-20 min. Drain, reserving 1/2 cup cooking liquid. Return potatoes to pan and mash with potato masher and butter. Stir in reserved cooking liquid, pepper and cheeses. Spoon potato mixture over beef filling, mounding with back of spoon. Bake 35-40 min., till topping is lightly browned.