INGREDIENTS
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4 cups frozen green beans, thawed and drained
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2 large onions sliced
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1 tablespoon olive oil
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1 can (18 oz.) Progresso creamy mushroom soup
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1 tablespoon Worcestershire sauce
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4 ounces grated gruyere cheese, divided in half
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1 tablespoon parmesan cheese
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1 cup fresh gluten free bread crumbs
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2 tablespoon butter, melted
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2 tablespoon chopped parsley
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salt and pepper to taste