2 tbsp. butter
1 c. sliced onions
2 (10 1/2 oz.) cans condensed cream of mushroom soup, undiluted
3 soup cans of milk
1 (16 oz.) cream style corn
1 (1 lb.) sliced fully cooked ham
Snipped parsley

About 30 minutes before supper, in hot butter in a large saucepan, saute onions until tender. Add soup and milk. Stir until smooth, then stir in corn. Cut ham into strips, then add to soup mixture. Heat over low heat until thoroughly hot, about 20 minutes. Sprinkle generously with snipped parsley. Makes 6 main dish servings.