5 oz. (1 box) scalloped potatoes
16 oz. (1 can) tomatoes, whole
1 1/2 c. water
1/4 tsp. oregano
8 oz. (1 pkg.) pepperoni, sliced
4 oz. (1 pkg.) mozzarella cheese, shredded

Empty potato slices (and seasoned sauce packet) into an ungreased 2-quart casserole dish. Heat tomatoes, water and oregano to a boil. Stir into potatoes. Arrange pepperoni on top and sprinkle with cheese.

Bake uncovered at 350° for 30 to 35 minutes.