great BAKES

AS LATE-FALL AND EARLY-WINTER calendars start to fill, save your sanity with these simple suppers. For laid-back dinners and tote-along sides, these make-and-take bakes are what we're craving this season.

-  NATALIE MECHEM

Creamy Chicken Cordon Bleu Casserole

HANDS-ON 20 MIN
TOTAL 1 HR, 15 MIN
SERVES 8
SUBMITTED BY FELICIA

1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.

2. Bring a large pot of lightly salted water to a boil. Cook noodles according to package directions until al dente; drain. Return noodles to pot. Stir in chicken, ham, and Swiss.

3. Stir together soup, milk, sour cream, and parsley in a medium bowl. Add to noodle mixture in pot. Stir gently until noodles are coated. Transfer to prepared baking dish.

4. Stir together cornflakes, Parmesan, and melted butter in a small bowl; sprinkle over noodle mixture.

5. Bake until bubbly and lightly browned, about 30 minutes. Cool 10 minutes before serving. Garnish with parsley.

Truffled Cavatappi and Cheese

HANDS-ON 20 MIN
TOTAL 1 HR, 15 MIN
SERVES 12
SUBMITTED BY HILARY VAN SANTEN

1. Preheat oven to 350°F. Grease 12 (8-oz.) baking dishes (or a 9x13-inch baking dish) and set on 2 large baking sheets.

2. Cook pasta 2 minutes less than directed on package; drain.

3. Meanwhile, melt butter in a large pot over medium-low heat. Whisk in flour until a thick paste forms, about 30 seconds. Whisk in 2 cups milk until smooth. Whisk in remaining 3½ cups milk. Increase heat to medium-high. Cook, whisking constantly, until thick and bubbly, 5 to 10 minutes. Remove from heat.

4. Add Gouda, cheddar, Swiss, and 1 cup Parmesan; stir until cheeses melt and sauce is smooth. Stir in pasta. Transfer mixture to prepared dishes (or baking dish).