3 med. onions, sliced
3 tbsp. butter
4 lg. parboiled potatoes, diced
1 lg. can evaporated milk
1 1/4 c. milk
2 tbsp. parsley
1 med. can corn niblets, drained
1 med. can creamed corn

Saute onions in butter until soft. Add diced potatoes. Saute for 10 minutes. In large saucepan, combine onions and potatoes and remaining ingredients. Heat slowly to prevent scorching.