Peri & Sons Farms is an equal opportunity employer. We offer many great benefits to full time eligible employees that include competitive wages, 401(k), medical, dental, vision insurance, paid training, vacation and more, in a drug-free work environment.


Click on one of the positions below for job descriptions and to apply:


Packing Shed Maintenance Mechanic »
Onion Harvest Truck Driver »


Download our CA or NV Job Applications here:


Download our NV Employment Application (ENGLISH) »
Download our NV Employment Application (SPANISH) »
Download our CA Employment Application (ENGLISH) »
Download our NV Employment Application (SPANISH) »


How to Apply:
Applications are available using the links below or you can pick an application up at our office. We have convenient ways for you to apply for a position:


1. By Fax
Please fax in your cover letter, completed application, and resume (if available) include salary requirements to: 775-463-6394.


2. Email Your Resume
Attach your Employment Application and Resume (if available) then email them to:
Employment@PeriandSons.com. Please include the word JOB APPLICANT in the subject line.


3. Mail or Deliver to Our Office
Mail or Deliver your Resume and/or Employment Application to our office:
Peri & Sons Farms
PO Box 35 | 102 McLeod St., Yerington, NV 89447
775-463-4444

Hearty Chicken Noodle Casserole
Our version of this all-American comfort food is loved by both kids and grown-ups alike, feeds a crowd and freezes well. Prepping this dish is a little bit of a process; you can use a store-bought rotisserie chicken to speed things up. This recipe makes 8-10 servings.
PREP TIME
20 minutes
COOK TIME
1 hour / 0 mins
Hearty Chicken Noodle Casserole
Ingredients
For the casserole:
6 tablespoons flour
2 tablespoons butter
1 small yellow onion, diced
1 1/2 cups carrots, sliced
1 1/2 cups celery, sliced
1 1/2 cups frozen peas
1/2 teaspoon poultry seasoning
1/4 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
3 cups chicken or vegetable stock
1 cup whole milk
1/4 cup dry sherry (optional)
4 oz cream cheese
1 cup parmesan, grated
1 15-ounce package egg noodles
4 cups cooked chicken, cut into 1" pieces

For the topping:
2 tablespoons melted butter
1/2 cup parmesan, grated
2/3 cup Panko bread crumbs
Directions
Preheat your oven to 350 F.

Bring a large pot of water to a boil. Add egg noodles and cook for 6 minutes. Drain immediately after cooking and set aside.

Heat a large, heavy-bottomed skillet to medium. Add butter, onion, carrots and celery. Sauté until onions become translucent and vegetables just begin to soften, about 5 minutes. Reduce heat to medium and add poultry seasoning, nutmeg, pepper and flour. Cook for 2 minutes, until flour begins to slightly brown. Add sherry (if using), milk and stock and cook until mixture begins to thicken, about 3-4 minutes. Remove from heat and stir in peas and cheeses.

Combine vegetable/cream mixture, noodles and chicken in a large bowl and transfer to a greased, 9" x 13" glass baking dish. Sprinkle topping ingredients over casserole and bake for 35-40 minutes, until the topping begins to brown. Serve warm.
Looking for inspiration? Try these recipes:
Ribollita
Ribollita
Chicken and Pepper Stew
Chicken and Pepper Stew
Mushroom Ragu
Mushroom Ragu