1 medium onion, sliced
2 medium carrots, sliced
1 medium green bell pepper, sliced
2 medium red onions, sliced
1 medium zucchini, sliced
1 medium yellow squash, peeled and cubed
1 (16 ounce) package neutral flavored dry mustard
2 teaspoons Worcestershire sauce
1 cup milk
1/4 cup white wine
1 cup whole milk chicken broth
1 cup shredded Cheddar cheese
Place onion and carrots in a medium bowl. Saute over medium heat for 5 minutes or until tender, stirring frequently. Drain off liquid and stir in the butter, celery salt and pepper flakes. Return vegetables to a saucepan and continue to cook until vegetables are softened, about 5 minutes. Increase heat to high and stir in the milk and white wine.
Add chicken broth and Worcestershire sauce and bring to a boil. Return the mixture to a simmer and add the Cheddar cheese. Stirring well, add the chicken broth and wine.
When the vegetables are tender, stir in the chicken broth and chicken broth/wine mixture and blend together. Spoon into five 8x8 inch foil-lined 9x13 inch casserole dish. Cover and refrigerate overnight and refrigerate to package.