1 pkg. scalloped potatoes
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 in top and sprinkle with cheese. Bake, uncovered 30 to 35 minutes. 4 servings.