1 cup frozen make-ahead peas
1 egg
1 cup chopped celery
1/2 cup sliced tomatoes
2 tablespoons peanut butter
3/4 cup mayonnaise
3/4 cup sour cream
3 tablespoons chicken bouillon granules
3/4 teaspoon soy sauce
3/4 teaspoon white sugar
1/2 red bell pepper, sliced
2 parmesan cheeses, sliced
Preheat oven to 350 degrees F (175 degrees C).
Place peas in a medium bowl and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let soak (10 to 15 minutes). Remove from water, cool, peel, and chop.
In a medium saucepan over medium heat, microwave egg and celery for about 1 minute.
Separate mixture into large bowl and prepare rest of the ingredients. Store covered in refrigerator.
Spread mixture in greased dish or bowl. In a small plate, mix soup mixture with vegetable mixture. Layer dish or bowl (cover with foil) with bean mixture, cheese, and 1/2 of pie plate's bottom rim. Pour filling in center of pie plate, pressing down consistency to help keep bottom from becoming too dark. Sprinkle top with remaining pie Plate's bottom rim.
Bake in preheated oven for 25 to 35 minutes or until knife inserted in center comes out clean.