2 (10 oz.) pkg. chopped spinach
5 tbsp. butter
1/4 c. diced onion
3 tbsp. flour
1/4 c. heavy cream
2 tbsp. milk
1 tsp. crushed hot red pepper
1 tsp. salt
1 tsp. dry mustard
1/8 tsp. celery seed
Dash Worcestershire sauce
1 1/2 c. grated Cheddar
3 hard boiled eggs, chopped
12 Ritz crackers, crushed (about 2/3 c.)
1 tsp. paprika

Cook spinach according to package directions, drain and reserve 1/2 cup cooking liquid. Set liquid and spinach aside. Preheat oven to 375 degrees. Melt butter in large saucepan over low heat. Add onion and saute until translucent.

Stir in flour - don't allow to brown. Stir in liquid from spinach. Gradually add cream and milk, cooking and stirring about 3 minutes until thickened and smooth. Raise heat and bring to boil. Remove from heat. Add crushed pepper, salt, mustard, celery seed and Worcestershire, then stir in spinach. Add 1 1/4 cups cheese, stirring until well blended.

Spoon 1/2 of mixture into a greased 1 1/2 quart casserole or souffle dish and sprinkle with chopped hard cooked eggs. Cover with remaining spinach mixture, then sprinkle top with crumbled crackers. Bake 30 minutes until crackers begin to brown. Sprinkle with remaining 1/4 cup cheese and paprika to serve 7 or 8 people.