Recently, while I was visiting friends in Atlanta, Pat made a noodle casserole that was relatively quick to prepare and yet so delicious. When I’m in a hurry, this works well! Even if I’m not in a hurry, it’s a great one-dish meal.

My mother used to make a similar casserole whenever unexpected guests arrived. She called it Hobo Casserole, so I’m using her name for it.


  • 1 large white or red onion, minced
  • 1 cup non-dairy milk
  • 2 cups cubed firm Silken Tofu or mock-chicken pieces
  • 16 ounces egg noodles, cooked and drained
  • 2 cups frozen mixed vegetables
  • ¼ tsp ground black pepper
  • ½ tsp Himalayan salt
  • ½ cup cashews coarsely chopped
  • 1 cup non-dairy cheese,  if desired


Heat skillet over medium heat, spray with olive oil, cook minced onion until soft and clear.

Place all ingredients in a mixing bowl and blend together gently.

Place in a large greased casserole.

Place in oven preheated to 400 degrees for 30-40 minutes or until hot.


Serve with a green salad or something chewy like carrot or celery or jicima sticks.

Freezes well, if there are any leftovers.