Decandant Creamed Spinach

This is a lavishly tasting, creamy spinach that tastes like a million bucks, yet it's simple, economical and won't take long at all to make. After trying several creamed spinach recipes, this is a combination of some of those with my own personal touch. I know you'll enjoy it...and it's important to follow the directions to the T....you can always tweek it, if you think you need too later.

• Ready In: 45 mins
• Serves: 8-10
• Yields: 6 cups

Ingredients

• 20  ounces frozen spinach (cooked)
• 1 (10 ounce) can  cream of celery soup
• 1  small onion (diced)
• 5 -6  slices bacon (cut into 1/2 pieces)
• 4  ounces cream cheese (softened)
• 2⁄3 cup half-and-half
• 2⁄3 cup parmesan cheese (freshly shredded)
• 6  tablespoons butter
• 1  tablespoon flour (slightly heaping)
• 1 1⁄2 teaspoons garlic powder
• 1  teaspoon salt
• 1  teaspoon pepper

Directions

1. Cook spinach in sauce pan, I don't add water, I just place it in the pan, on medium heat until cooked through. No need to drain. Set aside in another dish.
2. In same sauce pan, cook bacon just until done, not crispy, drain off excess grease, add 2 tbs. of butter and onions in same sauce pan, cook until softened. Remove to a seperat dish.
3. Again in same sauce pan, heat remaining 4 tbs. butter, whisk in flour until smooth, add half and half, cream cheese, garlic powder, parmesan and soup stirring until well blended. Add bacon/onion mix, spinach and remaining ingredients cook until bubbly -- that's it, your ready to serve. And you only used one pan.