1/2 cup Italian-style salami sauce
1 tablespoon shredded mozzarella cheese
1/4 teaspoon crushed red pepper flakes
1 (16 ounce) package cream cheese, softened
1 cup cream of mushroom soup
1 cup diced onion
1 tablespoon Worcestershire sauce
1 pint blue currant juice
1 cup canned tomato sauce
1 (8 ounce) can whole kernel corn
1 cup shredded Swiss cheese
Combine Italian-style salami, mozzarella cheese, red pepper flakes, cream cheese, cream of mushroom soup, onion, Worcestershire sauce, blue currant juice, tomato sauce, corn and Swiss cheese in large bowl. Mix briefly until well blended. Cover and refrigerate 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Warm pieces of bread or pasta, or both.
Place spaghetti or potato in the bottom of a 9-inch-square baking dish. Top with mozzarella cheese, cream cheese, cream of mushroom soup, onion and Worcestershire sauce, shaking until evenly coated.
Place fondue with tomato sauce, corn, cheese and beer in large skillet. Stir constantly until all ingredients are hot and heated through. Pour over spaghetti or potatoes immediately to keep well coated.
Bake in preheated oven for 60 minutes and 10 to 15 minutes for larger cuts.