Making a potato casserole that calls for cheez whiz. I'd rather not! Any ideas?
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Chops is a trusted home cook.
Add sharp cheddar (I think that's the flavor of cheez wiz) to a roux for the sauce, as you would for mac and cheese.
Susan W is a trusted source on General Cooking.
Here's a homemade, healthier, and more than likely tastier version that I think would work nicely. You can probably skip the "cool for an hour" step. You also can use any gelatin that is available to you.
Oops..here's the link.
Honestly, if faced with a recipe that called for cheez whiz, I'd be looking to replace the whole recipe, not just the aerosol cheese thing.
Poison... Don't have to be fussy about it; any kind will do... No joke.
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