1 pkg. scalloped potatoes (Betty Crocker)
1 (16 oz.) can tomatoes
1 1/2 c. water
1/4 tsp. oregano leaves
1 (4 oz.) pkg. sliced pepperoni
1 (4 oz.) pkg. 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 to boiling; stir into potatoes. Arrange pepperoni on top and sprinkle with cheese. Bake uncovered 30 to 35 minutes. Makes 4 servings.