Green Bean Casserole Riceballs

Green Bean Casserole Riceballs

Recipe Type:  Power AirFryer Oven
Servings   4


  • 1cupsushi rice, cooked
  • 214.5 ounce cans cut green beans, drained
  • 0.25cupcream of mushroom soup
  • 0.5cupwhole milk ricotta
  • 1cupMozzarella cheese
  • 1pinchSalt and Pepper
  • 2cupfried onions
  • 2cupall-purpose flour
  • 2eggs, beaten


  1. In a large bowl, combine the rice, green beans, cream of mushroom soup, ricotta and mozzarella.
  2. Stir to combine. Season with salt and pepper, to taste. The filling should be on the slightly salty side.
  3. Refrigerate at least 30 minutes. Meanwhile, set up the dredging station.
  4. Put the fried onions in a plastic zip-top bag. Use your hands to break the onions into crumbs. Transfer to a shallow bowl.
  5. Roll the rice mixture into balls, about the size of a billiard’s ball.
  6. Roll each ball in the flour, followed by the egg, and, lastly, the onion crumbs.
  7. Cook in an Air Fryer at 380, until golden brown, about 8 minutes. Serve hot.