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