A casserole made with ground beef must be cooked to a minimum internal temperature of:

Ground beef must be cooked to a minimum internal temperature of 160°F to ensure that any harmful bacteria, such as E. coli or Salmonella, which may be present in the meat, are effectively eliminated. This temperature is critical for food safety, as ground meats have a higher risk of bacterial contamination due to the grinding process, which distributes bacteria throughout the product.

Cooking ground beef to 160°F allows the meat to reach a safe temperature that guarantees it is fully cooked, reducing the risk of foodborne illness. While other temperatures may be appropriate for whole cuts of meat or certain types of poultry, ground beef specifically requires this higher minimum temperature to achieve safety standards.