3-4 c. potatoes, peeled, sliced, boiled, and drained
1 (16 oz.) can tomatoes
1 1/2 c. water
1/2 c. milk
2 tbsp. flour
1/4 tsp. oregano
4 oz. sliced pepperoni
4 oz. shredded Mozzarella cheese

Heat oven to 400 degrees. Place potatoes into an ungreased 2-quart casserole dish. Heat tomatoes, water, milk, flour, and oregano to boiling point. Stir tomato mixture into potatoes; stir well. Arrange pepperoni on top and sprinkle with cheese. Bake uncovered until hot and bubbly and cheese has melted.