Baked Cheese and Tomato Fondue Casserole

2/3 c. soft butter, divided
1 clove garlic, crushed
1 tsp. dry mustard, divided
1 (10 oz.) loaf Italian bread, unsliced
3 c. grated Swiss cheese
3 eggs, beaten
Pepper
3 tbsp. grated onion
1 1/2 tsp. salt
1 tsp. paprika
1/3 c. flour
2 c. milk
1 (14 1/2 oz.) can tomatoes, undrained

DAY BEFORE: Cream 1/3 cup butter with garlic and 1/2 teaspoon mustard. Remove ends of bread and cut loaf into 1/4 inch slices. Spread 1 side of each slice with butter mixture. Line bottom and sides of 2 quart casserole with bread slices, buttered side down. In a large bowl, combine cheese, onion, salt, paprika, pepper, and remaining mustard, blend well.
In a medium saucepan, melt remaining butter. Remove from heat; gradually stir in milk. Bring to a boil, stirring constantly. Stir in tomatoes. Add a little of the hot mixture to eggs and stir. Pour all eggs into saucepan, stirring constantly. Arrange alternate layers of cheese mixture, remaining bread and tomato sauce in casserole, ending with bread, butter side up. Refrigerate overnight, covered.

NEXT DAY: Bake at 375 degrees for 50-60 minutes or until puffy and golden brown.

This is a casserole rather than a fondue as we usually think of it. It must be prepared one day before baking.