Pre-heat oven to 350’F
In a large pan melt ½ tbsp. dairy-free margarine, add gluten-free bread crumbs and stir to combine and until all dairy-free margarine is absorbed
Remove from pan and set aside
Melt the remaining dairy-free margarine over medium-high heat
Add fennel and cook until the fennel is softened
Stir in gluten-free flour until absorbed
Stir in the dairy-free milk and mix until it comes to a boil
Stir in both dairy-free cheeses, parsley and pepper
Spray a casserole dish with non-stick spray
Pour cooked mixture into prepared casserole dish
Sprinkle with gluten-free breadcrumbs
Bake 20 minutes or until top is browned and the mixture is bubbly
Remove from the oven and let rest for 10 minutes before serving
Serve warm