1 pkg. 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 potatoes and season sauce mix into ungreased 2 quart casserole. Heat tomatoes, water and oregano to boiling; stir into potatoes. Arrange pepperoni on top. Sprinkle with cheese.

Bake uncovered 30 to 35 minutes. 4 servings.