Our 10 Most Clicked Newsletter Recipes of All Time

From chicken and casseroles to cakes and sandwiches, these are the recipes that readers click on again and again. How many have you made?

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

Learn about Simply Recipes' Editorial Process
Published November 26, 2025
Devan Grimsrud
Overhead view of a glass baking dish of pineapple coconut cake with two slices removed

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

When a recipe wins over thousands of readers, time and time again, you can rest assured that it's going to be good. We combed through years of data to find the 10 recipes our newsletter readers can't stop clicking on. And it's obvious why—with names like Million Dollar Ravioli Casserole and Magic Cake, they're pretty irresistible. But even recipes like Funeral Sandwiches and Sad Cake, which might not have the same ring, are well-worth the click! These recipes have stood the test of time and deserve a spot in your kitchen. 

Maybe you're one of the many who have clicked on these recipes from one of our newsletters. Or maybe you're looking for inspiration for easy recipes for your weekly dinner routine—in which case, sign up for the Simply Recipes newsletter, where thousands of readers find the latest in food news, our best kitchen tips and tricks, and delicious recipes.

Join MyRecipes to save, search and sort recipes all in one place! To start saving, click on a recipe below, then tap the heart 🩷 icon.

  • Million Dollar Ravioli Casserole

    Angled view of a white baking dish of Million Dollar Ravioli Casserole with a serving removed and on a small plate next to a serving spoon on a small plate

    Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

    "The money layer, if you will allow me to be so cheesy, is a combination of ricotta, softened cream cheese, and a little sour cream that goes in the middle of the ravioli layers. It’ll bake ultra creamy and help this casserole taste like a long-baked, lovingly prepared lasagna."—Meghan Splawn, Recipe Developer

  • Funeral Sandwiches

    Funeral Sandwiches on a serving board, one sandwich being pulled by a hand, delicious looking cheese stretch

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel

    "Adjust the ham to your desired flavor profile. Black Forest ham adds a nice saltiness that helps to counteract the sweetness of the rolls. If you are looking for a sweeter take, use honey ham."—Laurel Randolph, Associate Editorial Director

  • Do Nothing Cake

    Overhead view of a glass baking dish of pineapple coconut cake with two slices removed

    Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

    "Do nothing cake is an easy-to-make, one-bowl cake that doesn’t require a mixer but still comes out tender, moist, and delicious. Think of it as the predecessor to dump cakes and poke cakes."—Stephanie A. Ganz, Recipe Developer

  • Alice Springs Chicken

    Overhead view of a green pan with four chicken breasts cooked with cheese and mushrooms next to a plate of steak fries and bowl of honey mustard

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

    "I can see why this chicken from Outback Steakhouse is so popular: It’s a one-pan dish simultaneously sweet from honey mustard, salty from bacon, and savory from its cheesy mushroom topping."—Liz Mervosh, Recipe Developer

    Continue to 5 of 10 below

  • Melting Zucchini

    Sautéed zucchini pieces in a skillet garnished with herbs and capers

    Simply Recipes / Alexandra Shytsman

    "To “melt” a vegetable, first you sear it on high heat (either on the stove or in the oven) until it is deeply caramelized. Then you add some liquid to the pan and the vegetable finishes cooking in a shallow simmer. While the searing step develops the flavor of the vegetable, the subsequent braising softens it, giving it a silky, “melting” texture."—Alexandra Shytsman, Recipe Developer

  • Magic Cake (Gâteau Magique)

    magic cake on a plate with strawberries

    Simply Recipes / Mark Beahm

    "The low oven temperature delays when the cake’s structure sets. As the batter slowly warms in the oven, the starch sinks to the bottom, and air bubbles from the egg whites rise to the top. This results in a dense layer on the bottom, a custardy center, and an airy cake on top."—Mark Beahm, Recipe Developer

  • Shipwreck Casserole

    shipwreck casserole in a casserole dish at a table setting with a bowl of scallions, plate, and glass of water

    Simply Recipes / Mihaela Kozaric Sebrek

    "Almost every version of shipwreck casserole I’ve seen includes some sort of potato, most often lots of raw potatoes that are peeled and sliced very thinly. In my recipe, frozen hash browns make it quicker and easier. Plus, the hash browns get incredibly crispy on the bottom and top of the casserole."—Nick Evans, Recipe Developer

  • Huli Huli Chicken

    Plate with grilled chicken, pineapple, and macaroni salad, placed on a tabletop with cutlery and glasses nearby

    Simply Recipes / Photo by Robby Lozano / Food Styling by Sally McKay / Christina Daley

    "You can marinate the chicken for up to 4 hours ahead of time in the marinade, but don’t go beyond that. There’s an enzyme in pineapple that breaks down protein which can give the chicken a weird, mushy texture."—Marianne Williams, Recipe Developer

    Continue to 9 of 10 below

  • Chicken Marengo

    chicken marengo served over pasta

    Simply Recipes / Coco Morante

    "Chicken Marengo is a French-meets-Italian dish, dating back to the time of Napoleon. This modernized version has a surprisingly short list of ingredients for how much flavor it delivers. Mushrooms and tomatoes lend lots of umami, and a cup of white wine adds enough acidity to counteract the richness of the skin-on, bone-in chicken thighs. Serve the rest of the bottle with dinner for a perfect pairing."—Coco Morante, Recipe Developer

  • Sad Cake

    Parchment Paper Lined Plate With Sad Cake Slices Next to a Mug and a Blue and White Table Napkin

    Simply Recipes / Mark Beahm

    "Easy to make and fun to share, sad cake is a lovable retro recipe that you’ll add to your regular rotation. Its three fundamental ingredients provide a template for all kinds of creative riffs. Grab a box of Bisquick, preheat the oven, and get set to make these addictive, chewy, blondie-like brown sugar dessert bars."—Sara Bir, Former Senior Editor

Explore More: