1/2 pkg. of 1 lb. bag noodles
1/2 bag of 14 oz. potato chips, set aside enough to cover top of casserole
3/4 lb. cubed Longhorn cheese
2 cans cream of mushroom soup

Cook noodles in salted water until tender (don't overcook); drain. Mix with crushed chips and cubed cheese. Add 2 cans cream of mushroom soup. Stir together. Put in casserole. Sprinkle top with set aside crushed chips and dot with a few cubes of cheese. Bake at 350 degrees for 45 minutes.