I love to put a roast into the oven in my covered roaster (graniteware or speckleware) where it always comes out perfectly done and moist. Just calculate weight/time, set it and forget it. I can eat off it for a couple of days, morphing leftovers for lunch, or freezing some for other recipes. Whether a ham, a fresh turkey breast, a pork loin or garlic stuffed rump roast. It's kind of something you can put a thermometer in, and kind of forget about, esp if braising or with liquid in the pan so drippings don't dry out for your gravy.
For a casserole, I like to move a lasagna/mac n cheese/stuffed shells from the freezer or fridge into the oven, tightly foiled. A meatloaf can be easy prep, mix it, shape onto a cookie sheet and cooked for a long time as well. Also can use thermometer on it and walk away. For sides, steam-in-bag or steamer for some fresh veggies. Can foil wrap some sweet or russets to be in the oven at the same time, or simply load up that main with veggies too.
I make a yogurt marinaded chicken pieces the night before in a crock, and move from fridge to oven too. Simple steamed rice side and lots of sauce is made. Top with cilantro or some almonds or onions.
FAST is chili con carne, and it can simmer for ages, or even be parked into a crock pot for the next day's enjoyment, either/or Can use it to top a baked potato, rice, or even nachos. I also like to crock pot country style ribs til done, and the next day, broil them with sauce of choice, whether asian or BBQ or something fun like jalapenos and guava jam til sticky and caramelized.
My ultimate fave recipe is sorta arroz conllo, a whole chicken cut up .. Squeeze over the juice of 3 limes and olive oil. Bake 10 pominutes skin-on at 450F to brown with spent limes in a 9x12 pyrex. Add a large can of cut up tomatoes, quartered onions, bag of VALENCIA rice and enough water to rinse can and equal 2 cups of liquid. Cover all tightly with foil. Risotto-like.