1 pkg. Betty Crocker scalloped potatoes
1 can (16 oz.) tomatoes
1 1/2 c. water
1/4 tsp. oregano leaves
1 pkg. (4 oz.) sliced pepperoni
1 pkg. (4 oz.) shredded mozzarella cheese

Heat oven to 400 degrees. Empty potato slices and packet of seasoned sauce mix into ungreased 2 quart casserole. Heat tomatoes, water and oregano almost to boiling. Pour over potatoes. Place pepperoni on top and sprinkle with cheese. Bake uncovered 30-35 minutes.