Bring a pot of water to a boil, and add the salt. Cook the noodles according to package directions.
Drain and pour the cooked noodles into a greased 13x9 inch casserole dish.
Whisk together the cream of mushroom soup and milk. Pour over the cooked noodles.
Top the noodles with the tuna, followed by the crushed potato chips.
Bake for 25–30 minutes, or until the chips are starting to turn golden brown. Serve immediately.
Notes
Like spice? Use jalapeño potato chips for the top!Want to add veggies? Add one cup of defrosted frozen corn, defrosted frozen green beans, or defrosted frozen peas to the noodles. You can also add a small jar of drained pimentos. You can substitute 1–2 cups of chopped, cooked chicken breast for the tuna. Make ahead instructions: Prepare casserole according to recipe directions, but do not add potato chips and do not bake it. Cover with plastic wrap and refrigerate for up to 24 hours before adding potato chips and baking. Freezing instructions: Follow make ahead instructions above, and add a layer of aluminum foil on top of the plastic wrap. Freeze for up to 2 months. Remove the foil and plastic wrap, and place the foil back on top. Bake at 350°F for 40 minutes, then add the potato chips and bake for another 25–30 minutes, or until warm throughout.