16 oz. pkg. spaghetti
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 soup can milk
1 (8 oz.) can tuna
2 c. plain crushed potato chips


Cook spaghetti according to directions. Put in 9 x 13-inch pan, add unheated soups and rinse cans with milk; add milk, tuna and half the potato chips. Mix well. Sprinkle remaining chips on top to cover. Bake at 325° until warm. Serve with salad or favorite vegetable.