4 med. potatoes
1 tbsp. butter
1 onion, sliced
1 can cream style corn
2 tbsp. chopped parsley
1 can cream of celery soup
1 c. milk
1 can tuna, packed in vegetable oil

Scrub potatoes, dry, prick with a fork. Bake potatoes in 425 degree oven 55 to 65 minutes, until soft. Melt butter in saucepan. Add onion and cook until tender. Add corn, undiluted soup, milk, tuna and parsley. Stir over medium heat until sauce is smooth and heated. Ladle over slashed baked potatoes. Makes 4 servings.