My grandmother used to feed a group of bochurim Shabbos lunch once a month in 1970s Brooklyn.
She found that if she made a fleischige luckshen kugel (using 5 bags of noodles, eggs, 2 lbs of sauteed ground beef all mixed with 2 envelopes of onion soup mix, a quart of water and then baked) it was appreciated served at room temperature, quite filling and different from what most hosts served. The bochurim often would specifically ask for it