Fill two separate small casserole pans with mashed potatoes, corn, nuggets and cheese. Bake for 15 minutes.
400 g 14 oz frozen chicken nuggets, cooked, ⅔ cups canned corn, 400 g 14 oz leftover mashed potatoes, 1 cup cheese
Meanwhile, pour the flour in melted butter for 30 seconds. Slowly pour in water, then add both bouillon cubes and garlic powder. Cook until thick and bubbly.
½ chicken bouillon cube, ½ beef bouillon cube, 1 ½ cups water, 1 ½ tablespoon flour, ½ teaspoon onion powder, 1 tablespoon butter, black pepper to taste
Pour gravy on top of the casseroles as soon as out of the oven. Optionally sprinkle some chopped parsley on top.