Creating this casserole is a simple process that can easily fit into your busy schedule. Begin by preheating your oven to 375°F (190°C). While the oven warms, bring a pot of salted water to a boil and cook the pasta until it’s just al dente. In the last two minutes of cooking, add the broccoli florets to the pot to blanch them quickly. Drain the pasta and broccoli, then set aside. In a large skillet over medium heat, sauté the chopped onion and garlic until they become fragrant and translucent. Add the drained tuna, breaking it up with a fork, and cook briefly just to heat through.

In a separate bowl, mix together the Greek yogurt, almond milk, and Parmesan cheese, stirring until smooth. Season with salt, pepper, and paprika to taste. Combine the pasta, broccoli, and tuna mixture in a large bowl, then pour over the creamy sauce, mixing until everything is well coated. Transfer the mixture into a lightly greased casserole dish, spreading it evenly. Sprinkle the crushed crackers over the top, then bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy. Let it cool for a few minutes before serving, allowing the flavors to meld together.